• Kosher salt
• 9 ears fresh corn, shucked and silks removed
• 6 tablespoons (90 ml) canola oil
• Freshly ground black pepper
• 1 small red onion, peeled and sliced into ¼-inch (6-mm) rounds
• 1 small red bell pepper, finely diced
• 2 garlic cloves, finely chopped
• 1 jalapeño, finely diced
• 1 large plum or beefsteak tomato, halved, seeded, and finely diced
• 2 tablespoons soft unsalted butter
• ¼ cup (10 g) chopped fresh cilantro leaves
• 6 slices crisp cooked bacon, finely diced (optional)

Heat a grill to high or a grill pan over high heat. Bring a large pot of salted water to a boil, add the corn, and blanch for 1 minute. Drain well, brush the cobs with 2 tablespoons of the oil, and season with salt and black pepper. Brush the onion slices on both sides with 2 tablespoons of the oil and season with salt and pepper.

Grill the corn until charred on all sides, about 2 minutes. Let cool slightly, then cut off the kernels and place them in a bowl. Grill the onions until soft and slightly charred on both sides, about 4 minutes per side. Coarsely chop them and add to the bowl with the corn.

In large sauté pan, heat the remaining 2 tablespoons oil, add the bell pepper, and cook until soft, about 4 minutes. Add the garlic and jalapeño and cook for 30 seconds. Add the corn mixture and tomato and cook until warmed through and the tomato softens slightly, about 4 minutes. Stir in the butter and cook until melted. Remove from the heat, add the cilantro and bacon (if using), and taste for seasoning. Serve hot. The succotash can be made 1 day in advance and refrigerated, tightly covered. Reheat over low heat in a sauté pan.