Sorry, to me recipes are more about inspiration than they are models for construction, so I always leave that out. I'll do my best to approximate for you. Just keep tasting as you're cooking and you'll get there.
4 ears Grilled corn
1 grilled (roasted) red bell skinned, seeded & diced
1-2 seranos chopped
1t grated ginger
1/2 diced red onoin
1 bunch chopped cilantro
juice of 1 lime
red wine vinegar to taste
2-3 T evoo
s&p to taste
Do the peppers first so they can steam under plastic wrap while you grilled the corn. You can also grill the onion and seranos if you'd like... the lime and cilantro add enough fresh brilliance to keep it balanced.
I like to make the vinaigrette by adding the salt to the lime and vinegar, then add the onion, let it sit for 15-20 and then follow with the oil. This way the salt can melt before you incorporate the fat and the onion pickles slightly and turns a bright magenta.
Once the corn is ready, cut it from the cob into a bowl and add the rest of your ingredients while the corn is still warm.
This is great fresh, but it works a day ahead as well.
