Grilled Corn & Pepper Salad

Heat cast iron griddle on the stove or heat barbecue.

Preheat your grill to medium heat.

Coat the corn with butter then evenly with salt, pepper and paprika and place on grill. Grill until the kernels are lightly blackened, turning regularly, about 10 minutes.

Meanwhile, place Anaheim and jalapeno peppers in a bowl and set aside. If you do not have pickled peppers, saute a diced raw Anaheim pepper in a little olive oil before adding into the bowl (until softened).

To make the dressing, combine yogurt, olive oil, and lime juice in a small bowl. Add a pinch each of paprika, cayenne pepper, cumin, and salt and pepper to taste.

When the corn is ready, remove it from the grill and carefully cut the kernels off of the cob and add it into the pepper mixture.

Pour the yogurt dressing over the corn and pepper mixture and mix well.

Enjoy!