Cut kernels off three of the cobs (makes about 2–1/4 cups); reserve kernels.
Cut remaining two ears crosswise in 1-inch wheels. In a large skillet over medium heat, heat oil.
Stir in corn kernels, corn wheels and garlic; cook and stir until hot, about 4 minutes.
Add cherry tomatoes, vinegar, salt, and pepper; cook until tomatoes are barely softened, about 2 minutes.
Turn off heat and stir in scallions.
Serve corn and tomato mixture over grilled salmon, if desired, or as a side dish with the wheels as a garnish.
The mixture can also be served with grilled chicken, warm, or at room temperature, or uncooked as a salad by simply tossing all ingredients together in a bowl.