I was not sure what to call this, is it a salad or a salsa? At any rate, it is very good! The sweet corn is absolutely fantastic right now. I was so tempted to add other spices to this like cumin and cayenne but all of these fresh ingredients speak for them selves, keep it fresh & simple!

Served with Doan Doan Piggy Chicken

Ingredients:
4 ears of sweet corn
I red bell pepper
1 Slice red onion, about a 1/3 inch
A few table spoons of fresh chopped cilantro
1 ripe hass avocado
Kosher Salt
1/2 a lime (for the juice)
Extra Virgin Olive Oil

Brush the corn and bell pepper with the olive oil and season with kosher salt. Start roasting the red bell pepper on your grill. This is achieved by placing the pepper directly on a hot grill, turning about every 5 minutes for about 15 - 20 minutes depending on how hot your grill is. The idea is to char the outside. Later we will scrape most of the Burnt skin off so don't worry about burning it.


The corn should only take about 5 minutes on a really hot grill.


While the corn and pepper is roasting Slice up the avocado and squeeze the lime juice on it and season with a little kosher salt. (the avocado)


When they are ready to come off the grill....
Use a sharp knife to cut the kernels off of the corn cobs.
Remove the core and seeds from the bell pepper and scrape the charred skin off, reserving only the flesh of the pepper. Don't worry about getting all of the skin off, a little burnt skin adds a lot of great flavor!
Dice up the onions and pepper.



Toss the corn kernels, diced peppers and onions, chopped cilantro and sliced avocado in a bowl a re-season to taste with a little more kosher salt.