Grilled Corn Salad with Peppers

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

Step 2
Place corn on the preheated grill and cook, turning often, until roasted and charred all over, about 10 minutes.

Step 3
While corn is grilling, heat a small, dry skillet over high heat. Add cumin seeds and shake constantly until dark and aromatic, about 1 minute. Remove from the heat and crush in a mortar and pestle; set aside.

Step 4
Remove corn from the grill and let cool. Cut off kernels with a knife and discard cobs.

Step 5
Heat 1 teaspoon oil in a skillet over medium heat. Add 1/2 of the corn kernels and cook, stirring occasionally, until corn has toasty brown bits on it, 3 to 5 minutes. Transfer to a bowl.

Step 6
Add remaining oil and corn to the skillet with garlic, crushed cumin, salt, and pepper. Cook and stir for 3 to 5 minutes, then add to the first batch of corn.

Step 7
Add bell pepper, poblano pepper, green onions, cilantro, and lime juice. Mix everything together and let sit until flavors have blended, about 15 minutes.