Smoked Corn Salad

Remove corn from the husk and place husk on grids with cobs on top to prevent burning. Roast corn and red pepper with olive oil and salt for 15 – 20 minutes on medium heat or until tender.

Dice roasted red peppers and discard seeds. Dice sun-dried tomatoes, and onions and remove corn from the cob.

Add minced garlic, cilantro, diced chilies, olive oil, and Essig to the diced vegetables and corn.

Adjust salt and pepper to taste.