Per 1⁄3 cup
8 ears sweet corn, shucked (or 16 ounces top-quality frozen corn)
2 16-ounce cans red kidney beans, drained and rinsed
1⁄4 cup rice wine vinegar
1⁄4 cup extra-virgin olive oil
1⁄4 cup chopped chives
Salt and pepper to taste
Shave corn kernels from cob, shearing them from the stem end to the tip with a knife. Cook in rapidly boiling salted water for 1 minute.
Toss with beans, vinegar, oil, and chives; season to taste.