Spicy Corn Salad

Summertime was my favorite time growing up, as I'm sure it is for any kid. Living in Texas, well - not so much my favorite anymore. But summertime in California, is amazing. It reminds me of beach bonfires, kabobs on the grill and the smell of the ocean in the air. Since we are a bbq family, I spend a lot of time experimenting with sides. Here's one of our favorites.

Spicy Corn Salad

• 8 ears of corn, husked
• 1/2 red bell pepper, diced
• 1/2 red onion, chopped
• 2 tablespoons sliced green onions
• 2 chipotle peppers, minced
• 3 tablespoons chopped fresh cilantro
• 1/4 cup extra virgin olive oil
• 1 tablespoon minced garlic
• 1 lime, juiced
• 1.5 tablespoons kosher salt
• 1 teaspoon coarsely ground pepper

Preheat your grill to medium. Lay the corn on the grill and cook for 12 minutes, turning frequently to avoid burning. Remove the corn from the grill and set aside to let cool. Once cool, take a knife and remove all the kernels into a large bowl. Add all the remaining ingredients to the corn and toss to combine.