Marjoram-Scented Corn-Tomato Salad

Remove husks and silks from corn. Brush corn with 1 Tbsp. olive oil. Grill corn, covered, over medium-high heat 10 to 15 minutes or until browned, turning frequently to prevent overbrowning. When cool enough to handle, cut kernels off the cobs.

In a large bowl combine corn and the next six ingredients (through pepper). Add the marjoram and stir to combine. Top with crumbled bacon.