Cajun Corn Salad

Cajun Corn Salad 5 ears of corn in husk 1/4 cup melted butter salted 1 medium red bell pepper 1 medium orange bell pepper 1/3 cup minced red onion 3 Tbsp grapeseed oil 3 Tbsp minced fresh parsley Salt 1/4 to 1/2 tsp cayenne pepper adjust according to your heat tolerance 1/2 tsp paprika 1 1/2 tsp dry garlic granules or powder 1 tsp dry onion granules or powder 2 tsp dry thyme 2 tsp dry oregano Cut off tops from the bell peppers and take out the seeds. Mince both red and orange bell peppers and add them to the mixing bowl. Mince red onion and parsley and add it to the bowl too. Add spices. To grill corn: Prepare your charcoal until it's ashed over. Move it to one half of the grill so that you have a cooler grill side and a hotter grill side. Make sure the grate is clean. Snip the silk whiskers sticking out of the top of the corn husk but leave the rest of the corn in a husk. Lay it on the grill, with the bottom of the husk towards the cooler side of the grill. Close the grill and cook for 13-15 minutes, turning it every 3-4 minutes. Take corn off the grill and carefully, using tongues, take off the husk and the silk. Brush corn with melted butter and place back on the grill. Close the grill and cook, turning it every 3-4 minutes, until lightly charred on all sides. Take corn off the grill and cut the corn kernel off the cobs. Add corn kernel to the mixing bowl with prepared veggies. Mix well. Add grapeseed oil and mix everything until evenly incorporated. (**I recommend using grapeseed oil because of its smooth, mild flavor. It's beautiful in salads.)