Kate's Grilled Corn Salad

Name: Kate's Grilled Corn Salad
Total time: 51
Yield: 8
Ingredients: 6 ears corn; 1 tomato, finely chopped; 5 ounces Monterey Jack cheese, cut into small cubes; 1 orange bell pepper, finely chopped; ½ cucumber, finely chopped; 2 tablespoons finely chopped cilantro; 1 tablespoon balsamic vinegar; 1 ½ teaspoons coarse sea salt; freshly cracked black pepper to taste; 1 pinch garlic powder, or to taste (Optional)

Recipe by k8norris from allrecipes.com

Lunch 51 Mins.

Ingredients

8 servings

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6 ears corn
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1 tomato, finely chopped
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5 ounces Monterey Jack cheese, cut into small cubes
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1 orange bell pepper, finely chopped
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½ cucumber, finely chopped

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2 tablespoons finely chopped cilantro
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1 tablespoon balsamic vinegar
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1 ½ teaspoons coarse sea salt
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freshly cracked black pepper to taste
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1 pinch garlic powder, or to taste (Optional)

Instructions

Preheat grill for medium heat and lightly oil the grate.
Bring a large pot of water to a boil. Add corn; cook until tender, about 6 minutes. Drain.
Cook corn on the preheated grill until lightly golden, about 5 minutes. Cool until easily handled, 5 to 10 minutes.
Cut corn kernels off the cob with a sharp knife. Transfer to a large bowl; add tomato, Monterey Jack cheese, orange bell pepper, cucumber, and cilantro. Stir in balsamic vinegar, sea salt, pepper, and garlic powder; mix to combine.