Fire Roasted Corn Salad

Ingredients (serves 5-6)

5 ears corn on the cob still in husk

1 large jalapeno pepper

1 green bell pepper

1 red bell pepper

2 green onions

1 lime

Olive oil

Cilantro (one handful coarsely chopped)

Soak the ears in water for a few minutes before placing them on a cooler side of the grill, not directly over the flame. Turn the ears so that all the kernels cook evenly. The kernels will steam in the husk and be ready in about 15 to 20 minutes depending on the fire.

While the corn is roasting, roast the jalapeno over the hot flame until it turns black.

Throw the jalapeno in a small paper bag and let it steam for a few minutes while you chop the other peppers, onions and cilantro.

Next, remove the jalapeno from the bag and cut it open. Scrape out the seeds and the black outer skin before you chop it up and add it to mixing bowl.

Remove the husks and the silk from the corn and then cut the kernels from the from the cob.

Mix the corn, peppers and onions with two tablespoons of olive oil.

Next squeeze the lime and add all of its juice to the salad. The last step is to add the chopped cilantro.

This tasty salad is good as a plain side or can be used like bruschetta

To make the bruschetta--brush a little olive oil on thinly sliced crusty bread.

Throw them on the grill for a few minutes turn once with tongs. Top with cool corn salad for an instant appetizer.