Ingredients
+• Corn:
• 6 ears corn
• Olive oil, for brushing
• Kosher salt and freshly ground black pepper
• Salad:
• 3 Roma tomatoes, diced
• 4 green onions, sliced
• 1 red bell pepper, diced
• 2 jalapenos, sliced thinly
• 3 tablespoons olive oil
• Juice of 3 limes
• Kosher salt and freshly ground black pepper
• 3/4 cup fresh cilantro leaves, roughly chopped

Directions
• For the corn: Prepare a grill for medium-high heat.
• Brush the corn with olive oil and sprinkle with salt and pepper. Grill until cooked and browned, about 10 minutes. Set aside to cool.
• For the salad: Add the tomatoes, onions, pepper and jalapeno to a bowl. Pour over the olive oil and lime juice, sprinkle with a pinch salt and pepper and toss.
• Cut the corn off the cobs, leaving some in shards, then toss gently with the salad, keeping the shards intact. Sprinkle over the cilantro leaves and gently mix in.