Heirloom Tomato Salad with Charred Corn & Pepper Salsa

Preheat grill to medium-high.

Grill corn, turning occasionally, until lightly charred and tender, 8 to 12 minutes total.

Cut the kernels from the cobs. Combine in a medium bowl with roasted red peppers, 2 teaspoons of the liquid from the jar, oil, 2 tablespoons vinegar, 1 teaspoon Aleppo pepper and savory (or oregano).

Slice tomatoes. Toss with salt and the remaining 2 teaspoons vinegar in a large bowl. Arrange the tomatoes on a platter and top with the corn salsa, queso fresco and the remaining 1/4 teaspoon Aleppo pepper.