This is that salad that everyone makes in the summertime. I just love fresh (raw) corn, just off the cob, and summer tomatoes together. When I want to make it into a heartier main dish or side, I add pasta to it, and perhaps some cheese (crumbled sheep's milk chevre is wonderful in this).
The tomatoes (especially the Green Zebras) were so outstanding that I didn't add cheese to it. I didn't want to take away from their sweetness. I simply dressed the pasta with olive oil, salt and pepper and tossed it with the tomatoes and corn which I seasoned separately with salt, pepper, olive oil, and a splash of white balsamic vinegar. The final touch was the addition of freshly pick oregano and Italian and Thai basil, all of which I grow in pots on my patio.
We had company and I served this alongside grilled chicken paillard. It was a match made in heaven. It tasted so good sitting outside in our backyard sipping wine and chatting with our guest. We had leftovers of both so I just chopped the chicken into the pasta and we ate it the next day for lunch.