Roasted Corn Salad

0 Corn: Cut the corn off the cob.  Heat the oil in a large skillet over medium-high heat.  When the oil is hot, add your corn kernels along with some salt and pepper. Cook for 5-6 minutes, stirring occasionally, until you start seeing some charred spots.  Set it aside to cool.  [wprm-ingredient text="5  cups Fresh Corn" uid="0"] [wprm-ingredient text="2 tbsp Olive Oil" uid="1"]
1 Prep the veggies: Dice the red pepper and red onion. Slice the cherry tomatoes in half. Set aside. [wprm-ingredient text="1 Red Bell Pepper" uid="3"] [wprm-ingredient text="½ cup red onion" uid="2"] [wprm-ingredient text="2 cups Cherry Tomatoes" uid="4"] [wprm-ingredient text="1 tbsp Fresh Parsley" uid="5"] [wprm-ingredient text="2 tbsp Fresh Lime Juice" uid="9"] [wprm-ingredient text="1 tsp Paprika" uid="10"] [wprm-ingredient text="1 tsp Garlic Powder" uid="11"] [wprm-ingredient text="¼ cup Olive Oil" uid="8"] 
2 Make the dressing: In a small bowl, whisk together the olive oil, chopped parsley, fresh lime juice, paprika, and garlic powder until well combined. 
3 Assemble the salad: In a large mixing bowl, combine the roasted corn, bell pepper, cherry tomatoes, and feta cheese. Pour the dressing over the top and toss until everything is well mixed [wprm-ingredient text="1 cup Feta Cheese" uid="6"]
4 5. Serve and enjoy: Top with additional parsley if desired.