If you like, you can use fresh corn. Grill it, microwave it, or air fry it, then shave it off and into the salad. 10 minutes should do the trick. You can also roast it for 35 to 40 minutes in the oven at 205C/400F. Or you can simply boil it for 10 minutes. You can even just use a can of ready cooked corn and throw it onto the tray when you roast the tomatoes. Why not - I won't tell.