Serves 6

To minimize the fat added to your meal, use a pastry brush to paint on the oil.

3 ears corn in husks

1 medium-size red onion

1 red pepper

1 teaspoon olive oil

1 teaspoon fresh-cracked black pepper

1 teaspoon kosher salt

• Cut the silk end of the cobs and pull out all silk. Thoroughly soak the cobs in water for a minimum of 1 hour.

• Heat grill to medium temperature.

• Cut the onion in half. Cut the pepper in half and remove seeds and stem. Brush the pepper and onion with the olive oil.

• Place the pepper, onion halves, and corn cobs on the grill and cook until al dente.

• Dice the cooked onion and pepper while the corn finishes cooking.

• Remove the husks from the corn and cut the cobs in half. Arrange the cobs, onion, and pepper on a serving platter and season with pepper and salt.