1 Tbsp grated lemon rind 5 Tbsp fresh lemon juice, divided 1 Tbsp extra virgin olive oil 1 tsp honey ½ tsp Dijon mustard ¼ tsp salt 1/8 tsp freshly ground black pepper 1 cup fresh corn kernels (about 2 ears) ¼ cup thinly sliced basil leaves ¼ cup chopped red bell pepper 2 Tbsp finely chopped red onion 8 (1/4-inch thick) slice ripe beefsteak tomato 2 cups cherry tomatoes, halved
Combine rind, 3 Tbsp juice, and next 5 ingredients (through black pepper) in a large bowl, stirring well with a whisk. Reserve 1 ½ Tbsp juice mixture. Add remaining 2 Tbsp juice, corn, and the next 3 ingredients to remaining juice mixture; toss gently to coat.
Arrange 2 tomato slices and ½ cup cherry tomatoes on each of 4 plates. Drizzle about 1 teaspoon reserved juice mixture over each serving. Top each serving with ¼ cup corn.