This bright, fresh salad is one to save exclusively for summer. It's seasonal produce at its best. Delicious as it, the salad is also built for tinkering. Tuck slices of fresh Mozzarella or pieces of burrata amongst the peach and tomato slices, scatter roasted pistachios over the top, add a handful of good, salty feta, make it panzanella style by adding torn croutons of toasted baguette. Make it a main dish by serving skewers of grilled chicken, pork, or fish on the side.
Put the corn in a pot large enough so it lays flat. Add 1 inch water to the pot. Cover and turn to high heat. Cook until the corn is just tender, which takes just a few minutes once the water boils (I test it by using a paring knife to pop a kernel from the corn and tasting it). When the corn is cool enough to handle, sheer the kernels off the cobs.