Grilled Corn with a Twist

One of the things I miss during winter is fresh corn on the cob. I don't care too much to eat it straight off the cob, but there is a freshness that you cannot find in frozen or canned corn.

My favorite recipe for fresh corn is grilled corn.

Cover 4-6 ears of corn with butter and salt. Grill on each side until the corn has visible grill marks. Cut the corn off the cob, adding a little salt. Add 2-3 finely chopped jalapenos, 1 bunch of finely chopped cilantro. If the corn is incredibly dry, try adding a little butter. Grilled onions are another thing that can liven this dish up.

To make this into more of a salad, follow the same recipe to start. Add an avacado chopped and the juice of a lime. To add color and taste, you can add a chopped red bell pepper as well.