Grilled Corn, Tomato, Feta, and Herb Salad

"Grilled corn, tomato, and feta salad. [Photographs: J. Kenji Lopez-Alt] This is one of my favorite salads of all time and an absolute classic: corn grilled until it's smoky and sweet, then tossed with ripe end-of-season tomatoes in a light lemon and olive oil dressing. Salty chunks of feta and a ton of fresh herbs finish it off. As simple and delicious as recipes come. Why this recipe works: * The big secret is not so secret at all: get the best darned end-of-summer produce you can find, and put it together. * Heavily charring the corn brings out its natural sweetness. * The lemon and olive oil dressing is a simple as it gets, and lets the vegetables' natural flavors come through. Note: For the tomatoes, I like to go for nice, heavy, heirloom varieties like Purple Cherokee or orange Amana tomatoes, along with a few smaller cherry or grape tomatoes. But really, the only key is that the tomatoes must be ripe, and that they must be as local as you can find. To char corn without a grill, remove raw corn kernels from husk Heat 1 tablespoon vegetable oil in a large non-stick or cast iron skillet or wok over high heat until shimmering. Add corn, shake once to distribute, and cook without moving until darkly charred on first side, about 3 minutes. Toss and flip corn and repeat until corn is covered in dark spots, about 8 minutes total. Allow to cool for 10 minutes, then proceed with the second half of step 4...."