• 3 cups fresh white or yellow corn kernels (cut from about 6 ears of cooked corn)
• 20 yellow or red cherry tomatoes, quartered
• 2 tablespoons finely chopped fresh basil
• 1 tablespoon finely chopped fresh flat-leaf (Italian) parsley
• 1 tablespoon extra-virgin olive oil
• 1 teaspoon red wine vinegar
• salt and ground pepper

In transportable bowl, combine the corn, tomatoes, basil and parsley.  Add the olive oil, vinegar and salt and pepper to taste.  Stir to combine.  Taste and adjust the seasonings.  Cover until ready to serve.  Serve at room temperature.