Heirloom Tomato And Grilled Corn Salad

• 6 ears corn, husked
• 4 cups tomatoes, chopped coarsely ( you can also use cherry tomatoes and halve or quarter them)
• 1/2 cup Vidalia onion, diced
• 1/2 cup Parsley ( flat leafed or curly) chopped
• 1/2 jalapeno pepper, minced
• 1/2 cup Good olive oil
• juice of one lime
• Kosher or sea salt, to taste
• Ground black pepper, to taste

1. Rub the husked corn with a little olive oil, salt, and pepper. Place on outdoor grill and turn until some of the kernels are a little blackened.
2. With a sharp knife, remove the kernels from the cobs. Be sure to then use the dull side of the knife blade to scrape off the "milk". Place in a medium sized bowl.
3. Put all the rest of the chopped and minced ingredients in the bowl with the corn.
4. Make a dressing with the olive oil and lime juice; season to taste with salt and pepper. Pour into the bowl with all the ingredients, and mix thoroughly.

corn, tomatoes, vidalia onion, parsley, pepper, olive oil, lime, kosher, ground black pepper

Taken from food52.com/recipes/5916-heirloom-tomato-and-grilled-corn-salad (may not work)