Grilled Corn Salad with Lime, Chili and Red Bell Pepper

When the sun is still warm and evenings are filled with the smell of barbecue, there’s no better side dish than juicy, sweet corn straight off the grill. August and September are peak corn season, making this the perfect time to serve it in a way that will impress every guest.

This salad, with red bell pepper, chili, lime and fresh herbs, is a true explosion of flavors.

Ingredients (Serves 4)

• 4 fresh corn cobs, husks removed

• 2 tbsp olive oil

• 1 red bell pepper, finely diced

• 1 small red onion, finely diced

• 1 fresh chili, finely chopped (to taste)

• juice of 2 limes

• 1 handful fresh cilantro (or parsley), chopped

• salt and freshly ground black pepper to taste

Instructions

1. Prepare the corn: Brush the cobs with olive oil and lightly season with salt.

2. Grill: Place on a hot grill or grill pan and cook for 10 – 12 minutes, turning occasionally, until the kernels are tender and nicely charred.

3. Remove kernels: Let the corn cool slightly, then stand it upright and cut off the kernels with a sharp knife.

4. Mix the salad: In a large bowl, combine grilled corn kernels, bell pepper, onion, chili, cilantro, lime juice, remaining oil, salt and pepper.

5. Serve: Enjoy warm or chilled.

For extra creaminess, add diced avocado or crumbled feta cheese before serving.