Chef Scott'S Smoked Corn Relish Salad

• 3 cups fresh corn kernels
• 1/2 cup vegetable oil
• 1 red bell pepper, cut into 1/4-inch cubes
• 1/2 cup chopped red onion
• 1/2 cup sliced celery
• 1 (2.25 ounce) can sliced ripe olives, drained
• 1 cup white balsamic vinegar
• 1/4 cup vegetable oil
• 1/2 cup chopped fresh cilantro
• 1 jalapeno, cut into 1/4-inch pieces, or to taste
• 1 teaspoon granulated garlic

1. Preheat an outdoor grill for medium heat and lightly oil the grate.
2. Toss corn kernels with 1/2 cup vegetable oil in a skillet.
3. Place skillet in the preheated grill and roast until browned, 15 to 20 minutes. Transfer corn to a large bowl and add bell pepper, onion, celery, and olives.
4. Whisk vinegar, 1/4 cup vegetable oil, cilantro, jalapeno, and granulated garlic in a small bowl. Pour vinegar mixture over corn mixture; toss. Cover and refrigerate for at least 2 hours before serving.

fresh corn kernels, vegetable oil, red bell pepper, red onion, celery, olives, white balsamic vinegar, vegetable oil, fresh cilantro, jalapeno, garlic

Taken from www.allrecipes.com/recipe/233265/chef-scotts-smoked-corn-relish-salad/ (may not work)