Grilled Corn Salad

6 ears freshly shucked corn

1 green pepper, diced

2 Roma (plum) tomatoes, diced

¼ cup diced red onion

½ bunch fresh cilantro, chopped, or more to taste

2 teaspoons olive oil, or to taste

salt and ground black pepper to taste

Preheat an outdoor grill for medium heat; lightly oil the grate.

Cook the corn on the preheated grill, turning occasionally, until the corn is tender and specks of black appear, about 10 minutes; set aside until just cool enough to handle. Slice the kernels off of the cob and place into a bowl.

Combine the warm corn kernels with the green pepper, diced tomato, onion, cilantro, and olive oil. Season with salt and pepper; toss until evenly mixed. Set aside for at least 30 minutes to allow flavors to blend before serving.