• Slice tomatoes about 1/4 inch thick. Place on a paper-towel-lined baking sheet; sprinkle with salt. Cut corn from cobs.

  • Arrange tomato slices on a platter and sprinkle with corn.

  • Whisk lime juice, oil and agave. Drizzle over salad. Top with sea salt, cheese and cilantro. Tip: If you prefer larger chunks of corn, slice down close to cob, then do the opposite side to get 2 wide slabs. Cut down remaining sides for thinner rows. Crumble larger pieces over tomatoes.

Nutrition Facts

92 calories; 6 g total fat; 318 mg sodium. 10 g carbohydrates; 2 g protein;