2 ears sweet corn, husks removed
1 lb. ripe tomatoes, diced
1 large cucumber, peeled, seeded, and diced
1 jalapeño, seeded and minced
1/2 cup chopped cilantro
2 Tbs. fresh lime juice
2 Tbs. extra-virgin olive oil
1 tsp. sugar
Sea salt and black pepper to taste
Grill the corn over the embers prepared for grilling the steaks. Turn them to grill on all sides for about 10 minutes, or until tender. Cool to room temperature, then cut the kernels off of the cobs.
Mix all ingredients in a medium mixing bowl and serve. The salad can be made a few hours in advance, covered, and refrigerated.