Ingredients
6 ears freshly shucked corn
1 medium green bell pepper, diced
2 medium Roma (plum) tomatoes, diced
0.25 cup diced red onion
0.5 bunch fresh cilantro, chopped
2 tsp olive oil
salt and ground black pepper to taste
Directions
Step 1
1. Preheat an outdoor grill for medium heat and lightly oil the grate.
Step 2
2. Roast the corn on the preheated grill, turning occasionally, until tender and specks of black appear, about 10 minutes. Remove from the grill and let it cool for 5 to 10 minutes.
Step 3
3. Hold a corn cob over a large bowl and use a knife to carefully slice the warm kernels directly into the bowl; discard the cob. Repeat with the remaining corn.
Step 4
4. Add the bell pepper, tomatoes, onion, cilantro, olive oil, salt, and pepper to the bowl. Toss until evenly mixed. Let it sit for at least 30 minutes to allow the flavors to blend.