To grill corn in the husk: Soak in water for a few minutes before placing husks directly on a medium heated grill. Turn the corn a few times to assure that one side does not get too charred. Then remove corn from direct heat - off to the side or to a top rack. Close the grill and allow it to continue to cook for 15 minutes. After the corn cools, remove the kernels from the cob with a sharp paring knife.

To grill onions and peppers: Quarter onions (removing the smaller pieces) and peppers (removing the ribs and seeds). Drizzle with a bit of olive oil and lightly season with sea salt. Grill until they begin to char on both sides.

Layer the ingredients as listed from bottom to top in a jar. Serve immediately or store in a refrigerator for up to 5 days.

You can add and subtract layers to this salad. You can also simplify it by not using grilled ingredients (though you should try this version at least once).

I make big batches of these and other grilled veggies and freeze what I do not need immediately. They are great to have on hand for adding a lot of flavor to countless dishes.