- 6 Ears of Corn, Shucked
- 1 Green Pepper, Diced
- 2 Roma Tomatoes, Diced
- 1/4 Cup of Red Onion, Diced
- 1/2 Bunch Fresh Cilantro, Finely Chopped
- 2 Tablespoons of Olive Oil
- Salt & Pepper (to taste)
- Grated Parmesan Cheese (Optional)
Heat your griddle to medium-high heat and cover with a thin layer of olive oil.
Place the ears of corn on your griddle and and cook until corn is tender (about 10 minutes), rotating occasionally, until some blackness starts to appear.
Remove the corn from the griddle and let it rest until cool enough to handle.
With a sharp knife slice the corn off the cobs into a large bowl and combine with all other ingredients. Toss until well-mixed.
Season with salt and pepper to taste. Top with grated parmesan cheese. (optional)