6 ears corn, shucked
6 tablespoons extra-virgin olive oil
1 1/2 tablespoon red wine vinegar
6 medium heirloom tomatoes, chopped
3/4 cup crumbled feta cheese
3 tablespoons fresh oregano, chopped
6 large butter lettuce leaves
Coarse salt and freshly ground black pepper

Bring a large pot of salted water to boil. Cook corn until tender, about 5 minutes, and drain. Using a large chef's knife, stand ears of corn on end and cut down sides of ears to remove kernels, set aside.

Using a medium bowl, whisk together oil and vinegar. Add corn, tomatoes, feta and oregano, season with salt and pepper and gently toss.

Arrange lettuce leaves on serving platter, top with tomato and corn salad.