Grilled Corn Salsa

Husk the ears of corn and remove corn silk. Lightly rub each ear with a small amount of canola oil. Wrap each ear in foil and place on a preheated grill on medium heat. Turn occasionally so corn caramelizes evenly (it will begin to brown). Cook about 20 minutes, until the kernels are tender when pierced with a fork. Remove corn from the grill and cool. You can also roast the corn in a 425 F degree oven for about 30 minutes if you prefer.

While corn cools; dice peppers, onion, garlic, and cilantro, and add them to a large bowl. Into another bowl or on a chopping block (be careful!) hold ears of corn pointed end up, and run a sharp knife down the entire length of the ear, working your way all the way around, removing the kernels. Add corn kernels to the bowl with the other veggies, then add the lime juice. Toss to blend, and season with sea salt to taste. Cover and refrigerate until ready to serve.

Great with tortilla chips or as a side dish with grilled chicken or fish. Can be made up to 2 days in advance. Serves about 4.