Adjust rack to center of oven. Preheat oven to
400 F. Shuck the corn, coat theears lightly with oil and spread on a sheet pan. Place the pan in the
preheated oven and let corn roast for 20 minutes. Remove the pan from
the oven and let the corn stand until the ears are cool enough to handle.
Working over a large bowl, carefully scrape the kernels from the cob into
the bowl. Discard the cobs. Add the chopped shallots, garlic, scallions,
peppers and tarragon to the corn. Mix in the oil and vinegar. Season with
salt and pepper to taste. Mound the corn salad in the center of a large
plate. Arrange the sliced tomatoes around the edge. Serve at room temperature.
Note: The relish can be made the day before, covered and refrigerated.