I made this as a side dish for my baked flautas. I can't eat it, but have been told that it is quite tasty. Since you use the broiler to grill the corn, you don't have to wait till summer, though the corn will probably be better then. Next time I'll try the George Foreman grill to see how well the corn turns out on there.
Grilled Corn Salad
4 large ears of corn, husked
1 large red bell pepper, seeded and minced
2 stalks celery, minced
1/4 cup minced red onion
1/4 cup finely chopped cilantro
2 Tbsp lime juice
1/2 tsp cumin seed (not ground cumin)
1/2 tsp salt
3 dashes hot sauce (or to taste)
Freshly ground black pepper (to taste)
1- Spray broiler rack with cooking spray and preheat broiler.
2- Spray the corn with cooking spray and broil, turning once, until corn is golden in spots, about 12 minutes (it may take longer depending on your broiler). Cool for 20 minutes.
3- Cut corn kernels off the cobs and place them in a large bowl. Add remaining ingredients and toss well.