This salad is the perfect go-to side when corn is in season, especially at the end of summer when the corn is extra sweet and ready for the grill. Once the grill is heated,... this salad cooks up quickly. The corn and peppers only need to be on the grill for about five minutes to bring out their natural flavor and sweetness. Chili powder, paprika, lime, and queso fresco make this salad like traditional elote, a traditional style of corn on the cob in Mexico, but can be eaten with a fork. Give it a shot.