Ingredients

• 4 ears corn on the cob, still in the husk
• 1-2 tbsp oil
• 1 red bell pepper
• 1 orange bell pepper
• 1 poblano pepper (optional)
• 1 small red onion, sliced into large rings
• Zest and 1 lime, juice
• 1 handful chopped fresh cilantro

Preparation

Soak corn on the cob for 15 minutes.
In the meantime, coat peppers and red onion with olive oil. Place them directly on the grill over high heat. Cook the red onion, flipping once, until it becomes soft and has lots of nice grill marks. Remove it from the grill and chop.
Grill peppers on all sides until the skin is black and blistered all over. Place grilled peppers in a large heat-proof bowl and cover with foil or plastic wrap and set aside. The steam will help the skin peel away from the flesh.
In the meantime, grill corn for 10 to 12 minutes, turning twice so it cooks evenly. Once the corn has cooled, remove corn from the husk and use a sharp knife to cut the kernels from the cob.
Finally, once the peppers are cool enough to handle, peel off the skin and remove the cores.
Finely chop the peppers and combine them in a large bowl with the red onion, corn, lime zest and juice and cilantro. Season with salt and pepper.