Husk the corn and remove all silk strands.
Preheat a grill or grill pan over medium-high heat.
Place the corn directly on the grill and cook for about 3–4 minutes per side, turning occasionally, until lightly charred with grill marks.
While the corn cooks, halve the cherry tomatoes, dice the cucumber, finely chop the red onion, and chop the cilantro.
Allow the grilled corn to cool slightly, then stand each cob upright on a cutting board and carefully slice downward to remove the kernels.
In a large bowl, whisk together the lime juice, olive oil, maple syrup, salt, and black pepper.
Add the grilled corn kernels, cherry tomatoes, cucumber, red onion, and cilantro to the bowl.
Toss gently until everything is evenly coated in the dressing.
Serve immediately or chill before serving for extra freshness.