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35 minutes
1 hour 15 minutes
- 3 ears corn
- 4 medium green onions
- 2 teaspoons vegetable oil
- 1 medium red bell pepper, chopped (1 cup)
- 2 tablespoons finely chopped Anaheim chilies
- 3 tablespoons lemon juice
- 1/4 teaspoon salt
- Prepare the grill by brushing the rack with vegetable oil and heating the coals or gas grill for direct heat.
- Peel off husks and silk from corn. Coat corn and onions with oil.
- Grill corn and onions over medium-hot heat, covered, for 5 minutes. Take the onions off the grill and set aside. Flip the corn and continue grilling, covered, for about 15 more minutes, turning twice, until tender. Remove the corn from the grill and let it cool for 20 minutes.
- Prepare the corn by cutting it from the ears, slice the onions, then combine them with the rest of the ingredients in a mixing bowl.
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