Remove the outer leaves from the corn. Gently pull back in the remaining leaves and pull out the silk. Then, put the leaves back over the corn. Fill up a large pot of water, add in the salt and soak the corn 10 minutes.
Pre heat your grill to medium high heat.
Place the peppers and onions in a large bowl and toss with the 1 tsp oil and a pinch of salt.
Shake the water off the corn and place the corn directly on the grill (still in the husk) place the peppers and onions on the grill too. Cook until the corn is fork tender, turning every 5 minutes. This should take 15-20 minutes. The red pepper, jalapeno and onion should take about 10 minutes, so flip them after 5 minutes. They should be soft and charred.
Place the veggies in a large bowl, along with the rest of the salad ingredients, except the tomatoes. Use a sharp knife to chop everything up and then stir in the tomatoes.
In a small bowl, whisk the lime juice, honey and tabasco. While constantly whisking, stream in the oil.
Pour over the salad, along with the salt and mix well.
Serve as side dishes or main dishes (I add chicken when using as a main!) and DEVOUR!