Leftover grilled corn-on-the-cob is a great thing to have in the fridge when the volume of ripe grape tomatoes in the garden starts to increase. Possibly inspired by a great-looking striped bass recipe, I threw this salad together last night.

• 4 leftover, grilled ears of corn
  
• 1/2 pint grape or cherry tomatoes
  
• 1 minced jalapeno
  
• 1 T minced curly parsley
  
• juice from 1/2 a lime
  
• salt & pepper

Over a wide plate, saw the corn off the cob with a serrated knife (a steak knife works well, or you could get yourself one of these gadgets). Quarter the tomatoes. Toss with the minced jalapeno, parsley, lime juice and s & p.