Grilled Corn Salad

Ingredients

• 4 ears of corn, do not shuck
• 1 large red bell pepper
• 1 5-inch long zucchini, sliced in half lengthwise
• 1/2 cup chopped red onion
• 1/2 cup chopped cilantro
• 1 serrano chili pepper, seeded and minced, optional
• 1 teaspoon ground cumin
• 1/4 cup crumbly salty cheese such as feta or cotija, optional
• 2 tablespoons extra virgin olive oil
• 2 tablespoons cider vinegar or lime juice
• Salt and freshly ground pepper to taste

Directions

1. Get the grill set up for high, direct heat, then brush the grates with oil. Coat the bell pepper lightly with olive oil, and set it on the grates along with the corn, still tucked in its husks. Close the grill.
2. Rotate the corn now and then until the husks are darkened on all sides. Turn the bell pepper as it cooks, too, so the skin blisters all over. Plan on 15 to 20 minutes for this part.
3. When the corn and pepper have about 5 minutes left, slick the zucchini with olive oil and lay the pieces on the grill with the cut sides facing down. After a few minutes, once the zucchini has good grill marks, flip it and cook the second side for just a minute or two.
4. Move the charred bell pepper to a bowl and set a plate over the top, letting the trapped heat steam it. When it is cool enough to handle, slip off the blackened skin. Open the pepper, discard the seeds and stem, and cut the flesh into small pieces.
5. Let the corn rest for a few minutes, then peel back the husks. Set a small bowl upside down inside a larger bowl, and hold an ear of corn upright on the small bowl with the tip pointing down. The middle of an upside-down bundt pan works for this, too.
6. With a sharp knife, shave the kernels off the cob in long downward cuts, turning the ear as you go.
7. Cut the grilled zucchini lengthwise once more, then chop it into small pieces.
8. In a large bowl, combine the corn kernels, grilled or toasted, with the bell pepper, zucchini, red onion, cilantro, and serrano if you are using it. Add the cumin, olive oil, vinegar or lime juice, and crumbly cheese if you are using it, then toss gently. Season with salt and pepper to taste.
9. Serve it chilled or at room temperature.