Recipe from Eureka!, 4011 Villanova, Dallas

8 ears of corn, shucked
2 red bell peppers
Juice of 1 lime
Juice of 1 1/2 oranges
1/3 cup finely chopped cilantro
1/2 cup thinly sliced green onions
1/2 teaspoon black pepper
1/2 teaspoon salt
1/8 teaspoon cayenne pepper

Grill corn and peppers over charcoal until skins blister. Cool. Cut corn from cob. Core, seed, and dice peppers. Combine with other ingredients and refrigerate 2 hours.

To make the picnic complete, serve with Lemon-Garlic Chicken With Tomato-Basil Sauce and Meringue Clouds.