2 ears of fresh corn
Drizzle of olive oil
Salt
Freshly ground black pepper
4 ripe Italian plum tomatoes, peeled, seeded and diced
1/4 cup minced red onions
1 teaspoon minced Habanero peppers
2 tablespoons chopped fresh cilantro
1 tablespoon freshly squeezed lime juice
1 tablespoon freshly squeezed lemon juice

Season the corn with olive oil, salt and pepper. Place the corn over a stove's open flame and cook for about 1 to 2 minutes on all sides. Remove and cool. Remove the kernels from the cob. Combine the corn, tomatoes, onions, peppers, cilantro, lime juice and lemon juice. Mix well. Season the salsa with salt and pepper.

Oh this sounds excellent. Now I have a use for my left over grilled corn after we cook outside on the grill in the summer.