Roasted Corn Salad

I love the flavor and texture of roasted corn. In this recipe it is supplemented by a roasted red bell pepper, onion, and seasonings.

3 ears of corn, shucked (leave the stem end to facilitate turning on the grill)

1 large red bell pepper

3 tablespoons minced red onion

1/2 teaspoon kosher salt

1 teaspoon chili powder

Juice of 1/2 lime

2 tablespoons olive oil

1/4 teaspoon black pepper

1 cup crumbled feta cheese.

Prepare the grill for a direct hot fire. Place the corn and pepper directly over the fire. Cook the pepper for approximately 20 minutes and the corn for 25 minutes, turning as required to char all sides, lid closed.

Remove the pepper to a closed container for 15 minutes, then peel the charred skin and remove the seeds and membranes. Leaving some charred skin will not affect flavor and will add character.

Cut the kernels off of the corn cobs into a large mixing bowl, scraping the cobs with the back of the knife. Dice the bell pepper and add to the mixing bowl. Add the next 7 ingredients (onion through black pepper) and fold to mix, this mixture can remain at room temperature for at least an hour. When ready to serve, add the cheese and fold again to mix.