1heat 1 tablespoon oil in a large skillet over medium. Stir in corn and cook until soft, 3 to 5 minutes. Cool corn slightly, set aside.
2Whisk together zest, lime juice, vinegar, 1 tablespoon oil, and garlic in a small bowl.
Mix tomatoes, cheese, cilantro and corn into large bowl. Toss salad with vinaigrette, then season with salt, pepper, and sugar,. Serves six.