• Heat a gas or charcoal grill on high heat or place a grill pan on the stove over high heat. Once very hot, add corn cobs - dry, no oil needed - then rotate until slightly charred all over. Don't overcook as the kernels can become chewy. Cool slightly then slice kernels off the cob using the method described in this post.
• Add corn to a large mixing bowl with red pepper, red onion, jalapenos, and cilantro. Drizzle enough Chili-Lime Dressing over to coat (I generally use ~3/4 of the prepared dressing) then taste and add more salt if needed. Serve at room temperature, or refrigerate until later. Add remaining dressing if needed when serving.

For the Chili Lime Dressing:

• Add all ingredients to a jar with a tight fitting lid then shake to combine. Can be made up to 5 days ahead of time.