6-8 ears of corn
1 red bell pepper
1/2 red onion
2 green onions
handful of cilantro
salt and pepper to taste
Shuck and clean the corn. To grill the corn, spray each ear with a little oil and put directly on a hot grill. Allow the corn to grill for 5 minutes or so before turning. Grill another 5 minutes on the other side. You just want the corn to get some nice grill marks and color to it.
If you do not have a grill you can place the corn on a cookie sheet and spray with some oil. Place the cookie sheet in the oven on broil. Keep a close eye on the corn. It should start to get some color to it pretty quickly. Carefully turn the corn once or twice with some tongs before removing from the oven.
Allow the corn to cool before carefully cutting it off the cob with a sharp knife. I like to prop the corn cob up in a shallow bowl to cut it. The bowl catches the corn kernels with less mess, and helps to stabilize as you cut down the cob.
Finley dice the onions and peppers. Chop the cilantro.
Mix the corn and other veggies together and squeeze the juice from the 2 limes over the top. Salt and pepper to taste and mix well.
Serve room temperer or chilled.