Roasted Corn Salad

Ingredients

3 bell peppers, cored and seeded but left whole

10-12 ears of corn, husked

1 small red onion, left whole

1/3 cup fresh lime juice

1 cup cilantro, chopped

1 jalapeno, finely chopped

1/4 cup olive oil

Salt & pepper

Method

1. Turn on BBQ to medium/low heat and roast peppers & onion for approximately 10 minutes. Remember to rotate regularly so they don’t burn. Once cooked, cool and slice thinly.

2. Brush the corn with a little bit of olive oil and grill over heat for approximately 7 minutes (turning to char all sides). Once cooked and cooled, cut kernels from the cob.

3. Add peppers, corn, onions, cilantro, lime juice, olive oil, jalapeño, salt and pepper to a bowl and toss to combine.