There are grilled corn salads popping up everywhere so I thought I might not post this, but it was so good I decided I might as well meditate up the deliciousness. The process was simple, microwave three ears of corn with the leaves intact. When cooked, I placed the husked corn on a grill pan and then pressed the corn with another cast iron skillet. After a little snap crackle and pop in the skillet, I freed those sweet kernals from their cobs, added thinly sliced onion, quarter super 100 tomatoes, rice wine vinegar and grapeseed oil. Check out the picture--easy, breezy covergirl. Bring on the CSA basket, I am ready for more.