1 sweet pepper, roasted and cut into ¼” strips
3 ears corn
¼ cup extra-virgin olive oil
1/4 small sweet onion, halved and sliced thinly
1 Tbsp. fresh lime juice
¼ tsp. salt
Freshly ground pepper
1/2 cup chopped cilantro

Brush the corn with ¼ cup of the 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 cobs.

Add the peppers and red onion to the corn. Stir in the lime juice and the remaining ¼ cup of olive oil. Add the cilantro and toss well. Season with salt and pepper and toss again, then serve.