Ingredients
6 ears fresh corn, husked with silks removed
2 tablespoons canola oil
2 cups halved cherry tomatoes
½ cup chopped fresh cilantro
salt & pepper

Lime Dressing:
Juice of 3 limes
3 tablespoons olive oil
2 teaspoons pico de gallo
2 teaspoons of parmesan cheese
1 teaspoon mayo

Directions
1. Preheat grill medium heat.
2. Rub corn with 2 tablespoons of canola oil and season with salt and pepper. Grill for 7 minutes or until ears are lightly browned. Remove from grill and allow to cool.
3. Remove the kernels from the cob and place in a large mixing bowl along with the cherry tomatoes and cilantro.
4. In a small bowl, prepare dressing by whisking together lime juice, olive oil, salt, pepper, mayo and parmesan cheese, and pico de gallo.
5. Toss the salad with the dressing and serve at room temperature.