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Grilled Corn Salad

4 ears of corn with husks
1 medium sweet onion, finely sliced in half moons
2 ribs celery, finely chopped
1 red bell pepper, cored, seeded and finely chopped
½ to 1 jalapeno, seeded, deveined and finely minced
¼ cup finely chopped fresh basil
Salt to taste
Pepper to taste

Loosen husks around corn, but do not remove.  Remove silk and completely cover corn again with husks.

Soak corn for at least 15 minutes in cold water, drain well.

Place corn on grill over medium coals turning often until husks are blackened, approximately 15 – 20 minutes.  Remove and allow to cool

Remove husks, clean corn and cut kernels from cobs.  

Combine corn, onion, celery, pepper, jalapeno and basil and mix well.  Salt and pepper to taste.

Serve chilled or at room temperature.

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