Place ear into a bowl and pour boiling water over it to cover. Let stand one minute, then drain the corn and run cold water over the ear until it has cooled. Select a cherry tomato and neatly cut it in half. Place each tomato half, cut side down, in the center of a slice of corn. Sprinkle a pinch of fresh, minced parsley in the center of each flower.
Petals can overlap.
Cut four to five petals. Pull out the center. This will seal the cup so that the salad dressing will stay inside. Place in a saucepan and heat until sugar dissolves. Continue heating and stirring until the mixture is translucent.