GRILLED CORN SALAD

GRILLED CORN SALAD 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 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.