tasty grilled tomato & corn salad

A trip to the Copley Square farmer's market in Boston created this light, fresh summery salad. The ingredients are fresh and in season, which means full of flavor. It's super easy to make and super tasty, either as a side to veggie burgers or tucked into a bean burrito as a sort of "salsa."

serves 3-4

2 ears corn, husked
2 plum tomatoes
2 Tbs parsley
1 Tbs freshly squeezed lime juice
kosher salt and black pepper

1. Grill the corn and tomatoes on a grill or with a grill pan (if you are one of the unfortunate souls who live in apartments and don't have access to/space for a grill). Turn the tomatoes frequently--you want the skin to blister but not burst. If you don't have a grill, you will want to fasten some sort of lid for the grill pan to lock in heat--I like a large metal mixing bowl.
2. Let the veggies cool. Meanwhile, chop up parsley and ready a mixing/serving vessel.
3. Dice the tomato and cut the corn off the cob.
>>>to cut corn off the cob. Stand the corn up on the cutting board on the flat side (where you pulled off the stem). Take a knife and cut down each side, deep enough to get whole kernels. Some of the kernels may stick together; that's okay, just separate them.
4. Mix all ingredients together and serve warm.

Alternatives:
-Substitute other herbs like cilantro, dill, etc for the parsley to take a whole different spin on the dish. Remember that different herbs vary in potency, so, like salt, always add less than you need--you can always add more.
-Use lemon juice instead of lime juice.
-Throw in other veggies like grilled zucchini, eggplant, onion.
-To make this a main dish, add black beans, some cubed feta and serve over romaine or spinach. Don't forget a few dashes of hot sauce!

SIDENOTE: Sorry there haven't been pictures of the last few entries--I mean to take pics when I make them, but then I end up consuming them first! I'll try to revisit these posts to add pics.