Grilled Sweet Corn Salad

Soak the unshucked ears of sweet corn in water for 20 minutes. (This will prevent the corn from burning the outside before it cooks all the way through.) After the corn has soaked, remove it from the water and lightly pat dry with a paper towel.

Heat grill to medium heat. Place the corn directly on the grill and let cook for 25–30 minutes, rotating every 10 minutes. Remove corn from grill and let cool.

Meanwhile, chop the tomatoes and bell pepper. Place in a large bowl.

When corn has cooled enough to handle, remove the husk and silk (it should easily come off). Then carefully cut the corn off the cob and place it in the bowl with the tomatoes and bell pepper. Sprinkle with cumin, pepper, and garlic salt and squeeze lime juice over the top. Stir until everything is evenly coated.

Top with green onions and the crumbling cheese.