Chef Scott's Smoked Corn Relish Salad

Ingredients

• 0.5 cup celery sliced
• 0.5 cup cilantro leaves fresh chopped
• 3 cups corn kernels fresh
• 1 teaspoon sea salt 
• 1  jalapeño cut into 1/4-inch pieces, or to taste
• 2.3 ounce olives ripe drained sliced canned
• 1  bell pepper red cut into 1/4-inch cubes
• 0.5 cup onion red chopped
• 0.3 cup vegetable oil 
• 1 cup balsamic vinegar white

Equipment

• bowl
• frying pan
• whisk
• grill

Directions

1. Preheat an outdoor grill for medium heat and lightly oil the grate.
2. Toss corn kernels with 1/2 cup vegetable oil in a skillet.
3. Place skillet in the preheated grill and roast until browned, 15 to 20 minutes.
4. Transfer corn to a large bowl and add bell pepper, onion, celery, and olives.
5. Whisk vinegar, 1/4 cup vegetable oil, cilantro, jalapeno, and granulated garlic in a small bowl.
6. Pour vinegar mixture over corn mixture; toss. Cover and refrigerate for at least 2 hours before serving.