Preheat the oven to 400 degrees Fahrenheit.

Shuck the corn and remove the silk. Holding each ear of corn upright on a cutting board and starting from the tip, slice off the kernels, cutting as close to the cob as possible. Place the corn in a large bowl and toss with a little olive oil (just enough to coat), and salt and pepper to taste. Spread the corn on a baking sheet and roast until the kernels just start to brown, approximately 15 minutes. Let cool on the baking sheet.

Oil, season, and place the cherry tomatoes on a separate baking sheet in the same manner as the corn; roast for 15 minutes, until the skins burst and the tomatoes start to collapse. Let cool on the baking sheet.

Peel, trim, and dice the red onion and place it in a large serving bowl. Add the roasted corn and tomatoes, cilantro, the ¼cup of olive oil, the lime juice, and salt and pepper to taste, and toss gently to combine.