Sweet Corn Salad, Italian Style (Fresh, Frozen or Canned)

0 Heat 2 tablespoons of the olive oil in a large skillet over medium-high heat. Add [wprm-ingredient text="½ cup chopped red onion" uid="1"]. Cook and stir until softened, 2-3 minutes.
1 Stir in [wprm-ingredient text="1 pound corn kernels" uid="2"] and ½ teaspoon salt. Turn the heat to medium-high and cook the corn about 5 minutes, or until some of the kernels begin to brown. Add [wprm-ingredient text="1 chopped red bell pepper" uid="11"], [wprm-ingredient text="1 finely chopped garlic clove" uid="4"], and [wprm-ingredient text="½ teaspoon crushed red pepper" uid="8"], stirring about 30 seconds to release the aroma of the garlic.
2 Take the pan off the heat and stir in the [wprm-ingredient text="1 cup halved cherry tomatoes" uid="12"], [wprm-ingredient text="½ cup torn or roughly chopped fresh basil, cilantro or Italian parsley" uid="9"], [wprm-ingredient text="3 thinly sliced scallions" uid="6"], [wprm-ingredient text="2 tablespoons fresh lemon juice" uid="10"], [wprm-ingredient text="⅓ cup grated pecorino Romano cheese" uid="7"] and remaining 2 tablespoons olive oil. Transfer the salad to a serving bowl. Serve warm or at room temperature.