4 ears shucked corn on the cob
1 large red bell pepper, quartered
1 large cucumber, peeled, seeded and diced
4 green onions, diced
2 tablespoons fresh lime juice
2 tablespoons olive oil
2 tablespoons chopped fresh cilantro
½ teaspoon sugar
¼ teaspoon freshly ground black pepper
Preheat grill to medium-high heat.
Place the corn and pepper on the grill and close the cover. Grill vegetables for about 20 minutes, turning occasionally. Place the peppers in a zip-lock plastic bag and let them steam for 5 minutes. Peel the charred skin from the peppers and discard. Dice the peppers, cut the corn from the cob and place in a bowl along with the diced cucumbers and green onions. Add the remaining ingredients and toss to coat. Makes 4-6 servings.