Preheat the grill to medium-high heat.

In a mixing bowl, combine the chopped cherries, corn, red onion, jalapeño, and cilantro.

Squeeze the lime juice over the mixture and season with salt and black pepper. Toss to combine.

Grill the corn until charred and tender, about 8-10 minutes, turning occasionally.

Remove the corn from the grill, let it cool slightly, then cut the kernels off the cob.

Add the grilled corn to the salsa mixture and stir well.

Serve the salsa chilled or at room temperature with tortilla chips or as a topping for grilled meats.