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Grilled Corn and ChipotlePepper Salad

Grilled Corn and ChipotlePepper Salad
Prep Time: 20 Minutes
Start to Finish: 30 Minutes 


8 ears fresh sweet corn, husks removed, cleaned (about 6 cups)
1 red bell pepper, diced (1 cup)
1/2 red onion, chopped (1/2 cup)
2 green onions, sliced (2 tablespoons)
1 chipotle chile in adobo sauce (from 7-oz can), finely chopped
3 tablespoons chopped fresh cilantro leaves
1 tablespoon finely chopped garlic
1/4 cup Oli + Ve Extra Virgin olive oil
Juice of 1 large lime (1/4 cup)
1 1/2 teaspoons kosher (coarse) salt
1 teaspoon freshly cracked black pepper 

Heat the gas or charcoal grill. Place corn on the grill over medium heat. Cook uncovered 12 to 15 minutes, turning frequently, until the corn is tender and begins to brown. Move the corn from the grill to a cutting board; let it stand until it's cool enough to handle (usually about 10 minutes).

With a sharp knife, cut kernels from the cobs; break into bite-size pieces in a serving bowl. Add all remaining ingredients; toss to combine.

16 servings (1/2 cup each)