Microwave the corn in their husks, on high, for 3 minutes.
Shuck the corn; the silks should come off easily.
If boiling or steaming the corn, on the stovetop, shuck the corn first and then cook just until brighter in color; 2 to 3 minutes.
Cut the kernels off the cobs; transfer them to a large bowl and add the tomatoes.
Finely grate the zest of the lime directly over the corn mixture; then squeeze the juice from the lime all over.
Add the oil, a generous pinch of salt and the chile; mix well.
Tear the herbs over the salad and gently fold them in; season to taste with salt.
Serve immediately or place in an airtight container and refrigeratore for up to 24 hours.
