About two cups of fresh corn cut off the cob ¼ cup (4 tablespoons) minced shallots or onion About a pint of cherry tomatoes, whole A few tablespoons of cooking oil Salt and herbs to taste (Bittman’s recipe calls for tarragon; I used herbs de Provence; use your favorite.)   Sauté shallots or onions in oil about a minute Add corn and tomatoes and continue to sauté over fairly high heat for about 5 minutes, stirring or shaking frequently Season and serve   Variations: I haven’t tried this yet, but grill corn on the cob first and then cut corn off ...