Charred corn salad with mint, parsley, and cilantro

Pictured with bison steaks with fig-balsamic sauce.

Corn, large ears, shucked	4
Olive oil, extra virgin
Salt
Pepper, freshly ground
Onion, small, red, thinly sliced	1
Lime juice, freshly squeezed	2 ½ tablespoons
Jalapeño, seeded, thinly sliced	1
Mint leaves, torn	3 tablespoons
Parsley leaves, torn	3 tablespoons
Cilantro leaves, torn	3 tablespoons

1. Heat a large grill pan. 
2. Brush the corn with olive oil, and season with salt and pepper. 
3. Grill over moderately heat, turning, until crisp-tender, about 12 minutes. 
4. Let cool. In a small bowl, combine the onion and lime juice, and let stand for 10 minutes.
5. Mix in the jalapeño, 2 tablespoons olive oil, and season with salt and pepper.
6. Working in a large bowl, cut the kernels off the cobs in sections. 
7. Add the onion dressing, and toss. 
8. Add the mint, parsley, and cilantro, and toss again. 
9. Serve warm. 

Adapted from a recipe from Food & Wine, September 2012.