Corn & Red Pepper Salad
1 Red Dog Farm red pepper, roasted and cut into 1/4″ strips
5 ears corn
1/4 cup extra-virgin olive oil
1/3 small Red Dog Farm sweet onion, halved and sliced thinly
1 Tbsp. fresh lime juice
1/4 tsp. salt
Freshly ground pepper
2/3 cup chopped cilantro
Brush the corn with 1/4 cup olive oil and grill over moderately high heat, turning, until charred in spots but still slightly crisp, about 7 minutes. Let cool slightly. Working in a large bowl, cut the kernels from the cob.
Add the peppers and onion to the corn. Stir in the lime juice and the remaining 1/4 cup olive oil. Add the cilantro and toss well. Season with salt and pepper and toss again, then serve.