A summery salad, perfect as a bbq side
Pre-heat an outdoor grill to high heat. You can also use a grill pan indoors over medium-high heat. Lightly brush the cobs with 1 tablespoon of olive oil. Place on grill and cook until all sides are tender and slightly charred. Remove from grill and set cobs aside and allow them to cool.
In a large bowl combine the lime juice and remaining olive oil. Whisk well to combine. Add the scallion red onion, bell pepper, cilantro, parsley, jalapeño and cumin. Mix well and set aside.
Take the cooled corn cobs and slice off the corn kernels. Add the kernels to the large bowl with ingredients and mix well. Adjust salt and pepper if needed.