Microwave corn (still in the husk) for about 3 minutes. (I just use the fresh vegetable setting.) Take it out and let it cool while you prep the tomatoes.

Slice the top off each tomato. To remove the seeds, stick a small spoon or melon baller (or be low tech and use your finger) between each segment to scoop out the seeds and jelly-like part of the tomato. (Why? If you leave this in it will dilute your stuffing mixture and make it too watery.)

After removing the seeds, carefully cut away the remaining tomato flesh and leave a 1/4" outside shell. Chop the tomato flesh and put in a medium bowl.

By now your microwaved sweet corn will be cool. Remove the husks and all the silk, and give the ears a quick rinse. Carefully cut the kernels off, and put them in the bowl with the tomato flesh.

Mix in all of the other ingredients, except the lettuce and cherry or grape tomatoes. Taste the mixture and adjust seasoning with a little more sea salt and pepper, to your taste.

Sprinkle a little sea salt on the inside of the tomato shell.

Stuff the tomatoes with your delicious mixture, top with a cherry or grape tomato, and serve on a small bed of very fresh lettuce.

Ideally, chill or 15-30 minutes before serving.