Summer Corn Salad

Directions

1. 1
   Preheat a grill.
2. 2
   Shuck the corn and cut the endive heads in half lengthwise.
3. 3
   Add the corn and endive to a baking sheet or cutting board, drizzle with olive oil and sprinkle with salt and pepper, to taste.
4. 4
   Add the corn and endive to the grill and cook until lightly charred on all sides, about 3 minutes for the endive and 5 minutes for the corn.
5. 5
   Meanwhile, in a medium serving bowl, combine all the remaining ingredients.
6. 6
   Once cooked, remove the corn and endive from the grill.
7. 7
   Slice the endive crosswise into 1/4-inch pieces and add to the bowl.
8. 8
   Cut the kernels off the cobs and discard the cobs.
9. 9
   Add the kernels to the bowl and stir to combine.
10. 10
    Taste for seasoning and adjust, if needed.
11. 11
    Serve warm or room temperature.