Charred Corn Salad with Mint, Parsley & Cilantro

4 ears corn, shucked
evoo    (extra virgin olive oil)  
salt & pepper 
1/2 small red onion, thinly sliced
2  1/2 Tbsp lime juice
1 tsp maple syrup
1 jalapeno ~ seeded and thinly sliced
3 Tbsp torn mint leaves
3 Tbsp torn parsley leaves
3 Tbsp torn cilantro leaves

Brush corn with olive oil and season with salt & pepper
Grill over moderately nigh heat, turning, until crisp tender..........about 12 minutes   
Let cool  

Meanwhile, in small bowl, combine the onion and lime justice, syrup, jalapeño and 2 Tbsp oil, salt & pepper   

Working in a large bowl, cut kernels off the cobs in sections.  Add option dressing and toss.   
Add mint, parsley and cilantro and toss again!  

YUM    

We had this with the pork chops.....