Prep the vegetables – cut the corn off the cob and add this to a large bowl. Slice the sungold tomatoes in half. Be gentle with this, as sungold tomatoes have a very thin skin and you want to keep all those delicious juices inside. Add the halved tomatoes to a separate bowl or container. Lastly, chop the shallot for the vinaigrette. 

Make the shallot vinaigrette. Add the chopped shallot to a bowl or mason jar. Add all the remaining ingredients and mix together. 

When you’re ready to serve, toss the corn into a serving bowl and add  ¾ of the sungold tomatoes. Add ½ of the vinaigrette and toss everything together. 

Taste, add more dressing as desired, and top with the remaining sungold tomatoes and picked cilantro if using.