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How to make a charred corn salad.

It is Summer and corn is sweet, abundant and inexpensive! This salad is loaded in flavor and beautiful colors. We are going to char the corn and the peppers in a skillet and them finish it off. Enjoy!

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Serves two

2 corn on the cob
6 mini sweet peppers or 1/2 large bell pepper
2 TBS finely sliced red onion1/2 cup chopped tomatoes1/2 cup peeled, seeded and finely diced cucumber1/4 jalapeño, finely diced (optional)2 TBS chopped cilantro OR basil1/2 cup crumbled Cotija cheese OR Feta cheese1 lime OR 1/4 cup wine vinegar
1/8th cup olive oil + more for panSalt to taste

Remove the kernels from the cobs inside a bowl.

Stem, seed and julienne the sweet peppers or bell pepper.

Heat a skillet, preferably cast iron, until hot. Add a thin layer of oil. Add the corn and peppers and cook, stirring occasionally, until the vegetables are softened and a bit charred.

Remove the corn from the skillet into a bowl and cool down.

Add the rest of the ingredients, except for the salt and mix. Taste and add salt to taste if necessary.

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