Grilled Corn Salad

Ingredients

• 6 ears freshly shucked corn
• 1 green pepper, diced
• 2 Roma (plum) tomatoes, diced
• 1/4 cup diced red onion
• 1/2 bunch fresh cilantro, chopped, or more to taste
• 2 teaspoons olive oil, or to taste
• Salt and ground black pepper to taste

Directions

Preheat an outdoor grill for medium heat; lightly oil the grate.

Cook the corn on the preheated grill, turning occasionally, until the corn is tender and specks of black appear, about 10 minutes; set aside until just cool enough to handle. Slice the kernels off of the cob and place into a bowl.

Combine the warm corn kernels with the green pepper, diced tomato, onion, cilantro, and olive oil. Season with salt and pepper; toss until evenly mixed. Set aside for at least 30 minutes to allow flavors to blend before serving.