I made this yesterday with our leftovers from a Father's Day BBQ - totally awesome. I was inspired by a similar salad served at a local BBQ joint.
2 ears roasted corn, kernels removed
2 scallions, chopped
handful grape or cherry tomatoes, cut in little pieces
handful edamame, shelled (although this was more for texture and color than taste)
salt and pepper
mix the vegetables together in a big bowl, dress with a drizzle of oil and season with salt and pepper to taste.