Roasted Corn Salad

Heat a grill or grill pan to high heat. Husk and clean each ear of Corn (4 ears) . Rub them with Olive Oil (1 Tbsp) and season with Salt (to taste) and Ground Black Pepper (to taste) .

While the corn roasts, prep the vegetables. Mix the Jalapeño Pepper (1) , Red Onion (1/2) , Roma Tomato (1) , and Red Chili Peppers (1/4 cup) . Add the Fresh Cilantro (1/4 cup) .

When the corn is cool enough to handle, slowly cut the kernels off the cob over a large bowl or cutting board. Be warned that kernels will want to fly, so cut slowly. Combine roasted kernels with the other chopped vegetables and Ground Cumin (1/4 tsp) , Ground Coriander (1/4 tsp) , and Cayenne Pepper (1/4 tsp) .

Add the Greek Yogurt (1/4 cup) , juice from Lime (1/2) , Salt (to taste) , and Ground Black Pepper (to taste) . Mix everything together.