6 ears fresh corn, husked
2 tbsp. corn oil
1 red bell pepper, diced
2/3 c. diced red onion
1/4 c. red wine vinegar
1 tbsp. minced fresh thyme or 1 tsp., dried
2 tsp. minced fresh chives
2 shallots, minced
1/2 tsp. salt
1/4 tsp. fresh ground pepper
1/2 c. olive oil

Cook corn in boiling water until barely tender, about 3 minutes, drain and rub with oil; put on grill over hot fire until lightly browned all over; cut kernels off corn and mix with red pepper and onion. In separate bowl, combine other ingredients, except olive oil. Gradually whisk in olive oil and pour over salad and toss.