Sweet Corn and Tomato Sauté with Grilled Salmon

Cut kernels off three of the cobs (makes about 2-1/4 cups); reserve kernels. Cut remaining two ears crosswise in 1-inch “wheels.”  In a large skillet over medium heat, heat oil. Stir in corn kernels, corn “wheels” and garlic; cook and stir until hot, about 4 minutes. Add cherry tomatoes, vinegar, salt and pepper; cook until tomatoes are barely softened, about 2 minutes. Turn off heat and stir in scallions.  Serve corn and tomato mixture over grilled salmon, if desired, or as a side dish with the “wheels” as a garnish.  The mixture can also be served with grilled chicken, warm or at room temperature, or uncooked as a salad by simply tossing all ingredients together in a bowl.