6 ears sweet corn, husks and silks removed1 ½cup halved cherry tomatoes¾ cup finely chopped red onion¼ cup freshly chopped flat-leaf parsley6 tbsp. olive oil3 tbsp. freshly squeezed lemon juiceSalt and freshly ground black pepper1 cup (about 5 oz.) crumbled aged Manchego cheesePlace corn in a large pot, cover with water and cook over high heat. When water comes to a boil, remove corn from heat, drain and cool. When cool, cut kernels from ear, reserving kernels.In a medium serving bowl, combine 3 cups cooked (and cooled) corn, tomatoes, onion and parsley. Add olive oil and lemon juice and toss to coat. Season with salt and pepper to taste, crumble cheese on top and serve.Note: If unable to find the softer type of aged Manchego cheese that crumbles, substitute the more common type that has a Cheddar-like consistency and grate it instead.

Adapted from "At Home With Magnolia" by Allysa Torey (Wiley, $29.95).