Heirloom Cherry Tomato and Grilled Corn Salad

Rub the husked corn with a little olive oil, salt, and pepper. Place corn on an outdoor grill over medium heat and cook, turning, until some of the kernels are a little blackened.

Let corn cool enough to handle. Remove the kernels from the cobs by standing the cob on one end and using your knife to slice downward. Be sure to then use the dull side of the knife blade to scrape off
the “milk.” Place in a medium-sized bowl.

Add the rest of the chopped and minced ingredients in the bowl with the corn.

Add lime juice to a small bowl. Add salt and pepper to taste. Whisk and add 1/4 cup olive oil in a slow drizzle to emulsify. Taste for seasoning, and adjust as necessary.

Pour over the salad and toss to mix well. Place in the refrigerator for 30 minutes to allow flavors to blend. Serve!