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Spicy Sriracha Corn Salad

Created by Kchurchill5 on September 30, 2015

4 to 5 corn ears (grilled or charred)
1/4 pound grape tomatoes (15 grape tomatoes, or cherry tomatoes, cut in half, amount is approximate)
1 jalapeno pepper (seeded ribs removed and minced)
3 scallions (white and green parts diced)
1 celery rib (small diced)
1 large red bell pepper, small diced (or yellow bell pepper, small diced, you could also use a small jar of roasted red peppers; but, fresh is preferred)
Olive oil
VINAIGRETTE

Step 1: Corn ... Grill the corn, anyway you want. I lightly brushed mine with olive oil; then cooked them on my outdoor grill; but, a grill pan would work just as well. Once you have a nice char on the corn; cool until you can handle it - then, cut the kernels off the cob. Remember, the corn should still have a nice crispness to it.
Step 2: Salad ... Add the tomatoes, celery, peppers, jalapeno, and scallions to the bowl with the corn; and toss to combine.
Step 3: Vinaigrette ... Add all the ingredients to a small bowl or measuring cup; and mix to combine. Sriracha is spicy, so start out with half of the amount; then, mix and taste. You can always add more; but, you can't take it away. So, add as much as you want; and, taste as you go. Personally, I like it spicy.
Step 4: Finish, Serve, and ENJOY! ... Add the dressing to the vegetables; and, toss to combine. Cover with plastic wrap; and, refrigerate at least 1 hour before serving.