2. Remove from heat and cool for 5 minutes. Cut corn kernels off cob.
3. Toss kernels with vinegar, olive oil, salt, and pepper. Marinate for 10 minutes.
4. To serve, top shrimp ceviche with corn salad and garnish with cilantro.
Cook’s notes: It’s easy to roast peppers, jalapeños, and tomatoes on a stovetop grill pan. Place grill pan on stove and preheat to medium-high over medium heat. When ready to cook, lightly oil ridges of grill pan. Arrange vegetables on hot grill pan and cook about 4 to 6 minutes per side.
What to drink: A fun wine from Florida, like Key Lime wine from the Florida Orange Groves Winery.