Grilled corn and chipotle pepper salad

  • 8 ears fresh corn, husks and silk removed
  • 1/2 red pepper, diced
  • 1/2 red onion, chopped
  • 2 tbsp sliced spring onion
  • 2 chipotle peppers, minced
  • 3 tbsp chopped fresh coriander leaves
  • 60ml extra-virgin olive oil
  • 1 tbsp minced garlic
  • 1 lime, juiced
  • 1 1/2 tbsp salt
  • 1 tsp coarsely ground black pepper
1) Preheat the grill to medium.

2) Arrange the corn on the grill and cook, turning frequently, until the corn is slightly charred, about 12 to 15 minutes

3) Remove the corn from the grill to a cutting board and let cool. Cut the kernels from the cobs with a sharp knife and transfer to a serving bowl. Add all the remaining ingredients and toss to combine.

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