Grilled Corn Off the Cob Salad

Step 1
Preheat an outdoor grill for medium heat, and lightly oil the grate.

Step 2
Grill corn on preheated grill until husks are charred on all sides, about 20 minutes. Remove corn from grill and allow to cool.

Step 3
Remove husks and silk from corn, then cut corn kernels from the cob.

Step 4
Toss corn kernels, celery, green bell pepper, onion, and pimento peppers together in a large bowl.

Step 5
Whisk olive oil, balsamic vinegar, sea salt, Dijon mustard, sugar, and black pepper together in a bowl.

Step 6
Pour dressing into the corn mixture and toss well. Cover and refrigerate for at least 12 hours and up to 3 days before serving.