Corn on the cob has no substitute, and it’s especially delicious at its peak on the east coast in August. However, making a quick and simple salad using the kernels is a great idea too. You could grill the corn while it’s still on the cob and then remove the kernels, or remove and sauté the raw kernels on the stove top as I did. Fresh heirloom tomatoes and fragrant basil leaves are the perfect combination with the corn. Top with fresh lime juice and you have a great appetizer or side dish.