Bring pot of water to a boil. Shuck corn and steam for 5 minutes.
Then cool the corn in the refrigerator as it is easier to slice strips. Remove kernels in strips as best you can by laying each ear of corn flat on a cutting board and slicing the kernels off holding the knife horizontally and cutting straight down making sure to get as close as possible to the center. Rotate the cob and repeat.
Whisk the vinegar, salt, and pepper in a small bowl. Gradually whisk in the oil, starting with a few drops and then adding the rest in a steady stream, to make a smooth dressing. Season with dill, rosemary and a little stevia. Set aside.
Gently toss tomatoes, radishes, onion, corn strips and olives in a salad bowl.
Pour the dressing over the salad and toss to coat. Spoon the salad onto individual salad plates.