Warm Cherry Tomato and Corn Salad

From Raw Food Real World.
Holy Goodness...this is darn fantastic food. Two thumbs WAY up!

Warm Cherry Tomato and Corn Salad

    3 ears fresh corn, husked
    3 pints small cherry, teardrop, or grape tomatoes, sliced in half
    4 tablespoons extra-virgin olive oil
    1 tablespoon lemon juice
    2 small or 1 large head butter lettuce, or other soft greens
    3 tablespoons chopped fresh marjoram
    1 cup crumbled Fluffy Macadamia Feta (page 288)
    Coarse sea salt
    Freshly ground black pepper

1. Cut the kernels from the corn cobs and place in a medium bowl with the tomatoes. Add 2 tablespoons olive oil and toss to coat. Spread the corn and tomatoes on a Teflex-lined dehydrator tray and dehydrate at 115 degrees for 1 hour.

2. In a large bowl, whisk together the lemon juice and remaining 2 tablespoons olive oil. Add the lettuce leaves and toss to coat. Add the corn, tomatoes, marjoram, feta, and salt and pepper.

Fluffy Macadamia Feta

    4 cups raw macadamia nuts, soaked 1 hour or more
    1/4 cup lemon juice
    2 tablespoons nutritional yeast
    1 green onion, white and 1 inch green, minced
    2 teaspoons sea salt

  In a food processor, thoroughly grind all the ingredients, but leave it a bit
  chunky. Drop heaping teaspoonfuls onto Teflex-lined dehydrator trays and
  dehydrate at 115°F for 4 to 6 hours, or until dry on the outside and still
  tender on the inside.

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Warm Cherry Tomato and Corn Salad