This Tex-Mex inspired dish featured oven roasted and charred corn with bell peppers and red onion. Topped with feta and cilantro. Just pop it into the oven or you can make this on the BBQ, too!
Meanwhile, cut kernels off corn and combine in a bowl with the diced peppers and sliced red onion. Drizzle with olive oil and season with a bit of salt and freshly ground pepper. Stir well to combine.
When skillet is good and hot, carefully remove from oven and add corn mixture. Quickly spread in an even layer and place in oven. Roast for 15-20 minutes, stirring once halfway through, until corn and peppers are tender. Remove skillet and stir mixture. Allow to stand a few minutes before serving.
To serve, top with crumbled feta cheese and chopped cilantro and serve with lime wedges for drizzling.