Southwestern Roasted Corn Salad

• 8 ears corn fresh in the husks
• 1 each sweet red bell peppers diced
• 1 each green bell peppers diced
• 1 each red onion chopped
• 1 cup cilantro fresh, chopped
• 1/2 cup olive oil
• 4 cloves garlic peeled and minced
• 3 each limes juiced
• 1 teaspoon sugar
• 1 x salt and pepper to taste
• 1 tablespoon red hot pepper sauce

1. Fill a sink with water and soak the corn for about 20 minutes or more.
2. Preheat grill on high heat.
3. Remove silk from the corn, but leave the husks.
4. (The silk may catch on fire)
5. Place corn on the preheated grill.
6. Cook, turning occasionally, 10 to 20 minutes, or until tender.
7. Remove from heat, cool slightly, and discard the charred husks.
8. Cut the corn kernels from the cob, and place in a medium bowl.
9. Add the red bell pepper, green bell pepper, and red onion.
10. Toss to combine.
11. In a food processor, chop the cilantro, olive oil, garlic, lime juice, sugar, salt, pepper, and hot sauce.
12. Process until smooth then pour over the corn salad and mix to disperse.

corn, sweet red bell peppers, green bell peppers, red onion, cilantro, olive oil, garlic, sugar, salt, red hot pepper sauce

Taken from recipeland.com/recipe/v/southwestern-roasted-corn-salad-53787 (may not work)