This is my new favorite fast thing to do with the little handfuls of tomatoes coming out of the backyard or the pints of jewel toned cherry tomatoes at the farmers' market. Sweet corn is everywhere this time of year in Indiana and it is SO good.
3 ears of corn
1 pint cherry tomatoes
1/2 small red onion
salt to taste
Start by shucking the corn and removing the silks. Place the corn on a grill or under the broiler, rotating as each side starts to blacken.
While the corn is cooking, dice the cherry tomatoes and onion and roughly chop the herbs. Add to a medium sized bowl.
When the corn is done, let it cool until you can handle it without burning your hands. Use a small serrated knife to cut the kernels off the cob (this can get messy, I find it's easiest to stand the corn cobs upright in a large wide bowl, so corn doesn't go flying all over the counter) and add to the bowl of tomatoes & herbs.
Squeeze the juice of half a lime over the bowl, salt to taste, and then mix all ingredients well.
I'm taking this batch to nacho night with my sewing group, but this salsa is also great with tortilla chips or served on top of grilled chicken.