Grilled Corn and Pepper Salad

This fiber-rich and flavorful salad really celebrates what's best about seasonal, warm-weather produce. It makes a great side to grilled steak or BBQ chicken. Serve immediately after preparing, or refrigerate and eat chilled.

PREP TIME: 1 hours 0 minutes
COOK TIME: 20 minutes

1 tablespoon olive oil
4 ears of sweet corn
* 1 yellow, red or sweet onion, cut into 1/2" rings (leave rings intact -- do not separate the individual pieces)
1 bell pepper, cored, seeded and cut in half lengthwise
Handful of fresh cilantro or parsley, coarsely chopped
Salt and pepper, to taste

Pull the outer husks of corn to the base, without removing the husks. Pull off the stringy silk inside the husks and discard. Carefully fold the husks back into place. Soak the corn in a sink or bucket full of water for an hour.

Drizzle the pepper and onions with olive oil and season with salt.

Preheat your grill to medium. Put the corn on the grill and grill for 20 minutes, turning one quarter turn every 5 minutes.

At the same time, put peppers and onions on the grill and cook for 20 minutes, flipping the onions once after 10 minutes.

Remove all vegetables from the grill and let cool for 10 minutes. Remove the husks from the corn and slice off the kernels with a pairing knife. Chop onions and peppers into large pieces. Toss all vegetables gently in a bowl with cilantro. Season with salt and pepper to taste. Serve warm, room temperature, or chilled.

* Note: A good way to keep a sliced onion from separating while on the grill is to insert a wooden skewer through the slices lengthwise. Vegetable baskets are also a great tool for grilling smaller pieces of vegetable without them falling through the grate.