Instructions: Heat a grill.

Grill the corn for 2 to 3 minutes on each side. Let cool and cut off the kernels.

Mash garlic with salt to form a paste. Combine garlic paste, vinegar, salt, and pepper, and slowly whisk in the olive oil.

Combine tomato wedges, corn kernels and toss with vinaigrette. Adjust seasoning.

This recipe yields 4 to 6 servings.

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