The title says it all, nothing much to this dish, except the crisp freshness of late summer vegetables.
Roast or grill the corn on the cob, brush with Cajun seasoning, shave the kernels and toss with some lemon juice, keep handy.
Home-garden summer squash and tomatoes came in handy for this quick and easy salad.
Sweet Cherry tomatoes and golden pear tomatoes are two of my favorites to munch on as snack.
Dice the summer squash and onions and pan roast them in a cast iron skillet, adding a pinch of Cajun seasoning and olive oil; and while the skillet is still very hot, add the cherry tomatoes and allow to plump and almost burst with juiciness.
Combine the corn, squash, onions, and tomatoes, garnish with herbs from the garden. I went with some fresh Oregano.
Serve at room temperature for a sweet and bright summer evening salad.