Southwestern Roasted Corn Salad

Recipe View Submerge the corn in a large pot filled with cold water and let soak for at least 15 minutes. (Time: 15 minutes)

Recipe View Preheat your grill to high heat. Remove the silk from the corn, but leave the husks intact to help steam the corn and prevent burning. (Time: 5 minutes)

Recipe View Place the corn on the preheated grill. Cook, turning occasionally to ensure even charring, for approximately 20 minutes, or until the kernels are tender when pierced with a fork. Remove from the grill, allow to cool slightly, and then carefully remove and discard the husks. (Time: 25 minutes)

Recipe View Once the corn is cool enough to handle, hold each ear upright and carefully cut the kernels from the cob using a sharp knife. Transfer the kernels to a medium mixing bowl. Add the diced red bell pepper, green bell pepper, and chopped red onion to the bowl. (Time: 10 minutes)

Recipe View In a blender or food processor, combine the cilantro, olive oil, minced garlic, lime juice, sugar, salt, pepper, and hot sauce. Blend until completely smooth and emulsified. (Time: 3 minutes)

Recipe View Pour the cilantro-lime dressing over the corn salad. Stir gently to combine, ensuring all the kernels and vegetables are evenly coated. Taste and adjust seasonings as needed. (Time: 2 minutes)