Grilled Corn Off the Cob Salad

12 ears fresh corn with husks

5 stalks celery, diced

½ green bell pepper, diced

1 small onion, diced

2 tablespoons chopped pimento peppers

½ cup olive oil

2 tablespoons balsamic vinegar

1 teaspoon sea salt

1 teaspoon Dijon mustard

1 teaspoon white sugar

ground black pepper to taste

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

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

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

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

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

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