Grilling corn enhances its natural sweetness. Fresh oregano complements the sweetness and lends a slightly earthly flavor to this delightful summer salad.

To prepare oregano vinaigrette, combine vinegar, honey, and red onion in a medium mixing bowl. While whisking vigorously, drizzle in ½ cup olive oil by drops to form an emulsion. Stir in chopped oregano. Taste and season with salt and pepper. Set aside.

To prepare corn, heat a large pot of generously salted water over high heat until boiling. Add corn and cook until crisp-tender, about 8 to 10 minutes. Drain through a colander and set aside.

Meanwhile, prepare a moderate charcoal fire, preheat a gas grill to medium, or heat a large grill pan over medium heat. Brush grill grates or grill pan with a thin coating of olive oil using a silicone pastry brush. Place corn on grill and cook just until grill marks are visible on all sides, about 5 to 7 minutes. Using tongs, transfer corn to a serving plate and maintain grill temperature. Let corn cool to the touch, and remove corn kernels with a corn stripper. Place kernels in a salad bowl and add serranos to taste.

To prepare tomatoes, brush cut sides of tomatoes with some of the remaining olive oil and season with salt and pepper. Prepare a moderate charcoal fire, preheat a gas grill to medium, or heat a large grill pan over medium heat. Place tomatoes, cut side down, on the grill and cook, flipping once, until charred, about 6 to 8 minutes total. Transfer tomatoes to a cutting board. Cut into ¾-inch pieces and place in the bowl with the corn.

To serve, drizzle vegetables with oregano vinaigrette, toss well to coat. Serve immediately.