Grilled Corn Salad

Andy's farmstand down the road from my house has the best sweet corn. One of Chris Keeley's favorite summer salads is the corn salad I make with Andy's sweet corn. There are several variations of this. Sometimes I use green scallions instead of red onions, the jalapeno is optional, and radishes add a nice touch, too. If you aren't a fan of cilantro, substitute it with parsley. For the non-vegetarians, add some crumbled bacon (the real kind). Any way you make it, fresh corn salad is always a hit in July! You can toss it with your favorite vinaigrette instead of the olive oil. For today's corn salad, I tossed it with my cilantro vinaigrette (see recipe below)- yum! This recipe makes enough for about 8 servings.
Grilled Corn Salad

6 ears of sweet corn
1/2 red onion
1 red bell pepper
1 green pepper
1/2 red onion
1-2 T minced cilantro
1/2 T minced jalapeno- fresh or pickled slices (optional)
1/2 T olive oil
1/4 tsp cumin
S & P to taste

1. Cook the sweet corn. Remove from water and let the ears cool.
2. heat a grill pan (or use your outdoor grill). Cut the walls of the peppers and place on the grill to sear both sides until the pepper is blistered and slightly soft.
3. Rub the corn with a little olive oil and place on the hot grill to slightly char the corn. Remove and cool.
4. Cut the corn kernels off the cob and place in a bowl.
5. Dice the peppers and add to the corn.
6. Dice the red onion and add to the corn.
7. Mince the cilantro and add to the corn. Add the optional jalapeno. Toss all the ingredients together.
8. Add the cumin, salt, and pepper. Toss.
9. Add the olive oil and toss.
10. Chill in the refrigerator before serving.