1/2red, orange or yellow bell pepper, seeded and diced
125 ml cooked or canned green or brown lentils
half red onion or 3-4 green onions, diced or chopped
1jalapeño pepper, seeded and minced
125 ml fresh cilantro, chopped (include stems)
1garlic clove, crushed
14 ml lime juice
2 ml coarse sea salt
Husk corn and remove silk while preheating grill to high. Place cobs directly on grill and cook, turning until charred all over, about 10 minutes. Let cool slightly.
Cut kernels off cob into a wide bowl by standing it upright in middle and slicing downward on sides with a sharp knife. Add remaining ingredients and toss to combine. Serve immediately or let stand for half an hour to let flavours blend. Serve with tortilla chips, grilled fish or chicken.