In a large skillet, heat the 1 tablespoon olive oil over medium heat. Stir in the corn and cook until soft, 3-5 minutes, stirring occasionally. Cool corn slightly and set aside.
Or, if you are using leftover corn, on the cob, cut the kernels off.
Whisk together the lemon juice or vinegar, olive oil and garlic in a small bowl.
In a medium bowl, combine the tomatoes, cheese, herbs and corn. Toss the salad with the dressing and adjust seasonings as needed.