This is another one of my favorite summer recipes where I get to use all locally grown vegetables. This side dish tastes great served hot or cold.

Serves 4

• 2 teaspoons 365 canola oil
• 1 cup fresh corn kernels (about 2 ears)
• 1/2 cup diced shallots
• 1 pound tomatoes, diced
• 1 tablespoon 365 agave nectar
• 1 tablespoon chopped fresh tarragon, or basil
• 1/4 teaspoon salt

1. Heat oil in a medium skillet over medium heat. Add corn and shallots and cook, stirring occasionally, until lightly browned, about 5 minutes.
2. Remove from the heat and let stand for 5 minutes. Stir in tomatoes, tarragon (or basil), agave and salt.