Roasted Corn Salad

• 2 ears Corn In Husk
• 1 whole Small Onion, Quartered
• 1 whole Jalapeno Pepper, Seeded, Halved
• 1 whole Large Sweet Bell Pepper, Seeded, Cut In Half
• 1 whole Large Tomato, Diced
• 1 Tablespoon Lime Juice
• 1/2 Tablespoons Chopped Cilantro Or Parsley
• 1/2 Tablespoons Chipotle Powder Or Paprika
• 1 dash Salt And Pepper
• 1/4 cups Avocado, Peeled, Pitted, And Diced

1. Soak corn in a bowl of water for about 10-30 minutes.
2. Spray grill with cooking spray and preheat grill to medium heat for about 5 minutes.
3. Place corn, onion, jalapeno and bell pepper on grill; cook for about 10 minutes, turning every two minutes or until corn is slightly roasted, peppers are charred and onions are slightly charred. The peppers and onions will cook a little quicker than the corn, so be careful to watch your vegetables.
4. Place charred peppers in a brown paper lunch bag, seal the bag and let them steam and cool off. Once cool enough to handle, carefully peel away the skin. Cut corn kernels off of the cob by placing the ear in a bowl and carefully using a knife to cut down the cob and cut off the kernels.
5. Chop onion and peppers into bite size pieces.
6. In a medium bowl, combine corn, onion, peppers, tomatoes, lime juice, cilantro, chipotle powder, salt, pepper and avocado.

in, onion, pepper, sweet bell pepper, tomato, lime juice, cilantro, chipotle powder or paprika, salt, ubc

Taken from tastykitchen.com/recipes/sidedishes/roasted-corn-salad/ (may not work)