SWEET CORN SALAD

3 ears fresh sweet corn, shucked
Olive oil
1-2 cloves garlic, thinly sliced
½ bulbed spring onion or 3 scallions, thinly sliced
Kosher salt
1 small handful cherry tomatoes, halved; or half a cucumber, quartered vertically, then chopped thinly across, or both
Sprinkle of water
A few drops red- or white-wine vinegar
1 small handful fresh basil leaves, torn
1 very small handful fresh marjoram leaves, chopped

Scrape the kernels from each cob by holding it vertically in a large bowl, fat end up, and cutting kernels off, into the bowl, with a sharp knife. Freeze the empty cobs for soup stock.
Heat a large, flat sauté pan. When it’s warm, add a good amount of olive oil. Turn the heat down to medium-high, and add the garlic and onion.
Sprinkle them lightly with kosher salt. Stir periodically for a few minutes, until the onions and garlic have begun to become translucent, then add the tomatoes or cucumbers (or combination). Let sizzle for two minutes, then add the corn and a sprinkle of water.
Raise the heat, stir once or twice, taste for salt and adjust, then add a few drops of vinegar. Mix through. Turn off heat, add herbs, stir.