3 ears of Fresh Corn, shucked
1 TBSP Unsalted Butter
1 medium Red Bell Pepper
6 Green Onions
1/4 Cup freshly chopped Cilantro
1 TSP Lime Zest
1/2 TSP Sugar
1/2 TSP Chili Powder
1/4 TSP Cumin
Salt and Pepper
Light one chimney full of charcoal. While the charcoal is lighting, lightly butter each ear of corn, then season with salt and pepper. Wrap each ear in aluminum foil.
When all the charcoal is lit and covered with gray ash, pour out and spread the coals evenly over entire surface of coal grate. Set cooking grate in place, cover grill and allow to preheat for 5 minutes. Clean and oil the grilling grate. Place the corn, red pepper, and jalapeno on the grill and cover. Grill red pepper and jalapeno until they start to blister, but not blacken, on each side. Grill corn until it’s lightly charred all over. Remove pepper, jalapeno, and corn to a cutting board as they are done.
Brush green onions lightly with oil and place on the grill. Cook until softened and lightly browned on both sides. Remove to cutting board.
In a medium bowl, cut kernels off each ear of corn. Seed jalapeno and red pepper, then dice and add into bowl with corn. Thinly slice green onions and add into bowl with corn and peppers along with cilantro, lime juice, lime zest, sugar, chili powder, and cumin. Stir to combine. Season with salt and pepper to taste. Serve immediately or store in an airtight container in the refrigerator.