1-First, gather all ingredients and prepare by chopping the vegetables and herbs as specified. If using fresh corn, boil the cobs for 3-5 minutes, then cut kernels off, or follow the grilling method for added depth. Preheat the grill to medium-high heat and lightly brush the ears of sweet corn with olive oil; grill, turning occasionally, until golden on all sides, then let cool and cut kernels into a large bowl.

2-Next, add halved grape tomatoes, chopped green bell pepper, diced red onion, grated Parmesan, minced basil, and parsley to the bowl with the corn. In a separate small bowl, whisk together lemon juice, olive oil, Italian seasoning, and minced garlic to make the dressing. Pour the dressing over the salad mixture and toss thoroughly to combine, then season with salt and pepper to taste.

3-For the final touches, serve immediately or chill before serving as directed.