Roasted Fresh Corn Salad

• 10 ears roasted corn
• 1 red onion
• 1 green pepper
• 1 red pepper
• 1 tomato seeded
• 3 stalks of celery
• 1 jalapeno pepper (seeded)
• 1/2 cup (packed) cilantro
• 1/2 cup extra virgin olive oil
• zest and juice from 2 limes
• 3 cloves of garlic
• 2 tsp salt
• 1 tsp pepper
• 1 tsp Tabasco sauce

1. Roast the corn (I prefer to husk the ears, lightly oil them add salt and pepper then wrap in foil) on the gill turning every 5 minutes or so until the kernels start to brown (about 20 -25 minutes) This can be done ahead of time since the salad is served cold or room temperature. Allow to cool and cut corn off the cob.
2. Dice the peppers, tomato, onion and celery into kernel size pieces and add to the corn.
3. In a food processor or with a hand blender pulse the rest of the ingredients slowly adding the oil slowly to create a good emulsion.
4. Pour dressing over over the vegetables and toss just before serving.

corn, red onion, green pepper, red pepper, tomato, stalks of celery, pepper, cilantro, extra virgin olive oil, limes, garlic, salt, pepper, tabasco sauce

Taken from www.epicurious.com/recipes/member/views/roasted-fresh-corn-salad-50139053 (may not work)