Heat grill to medium-high heat. Place corn ears on grill and turn often until you have a good char all the way around the husks and corn inside is cooked, about 25 minutes. Remove ears from grill and allow to cool completely.
Shuck corn, discarding husks and cob, and remove corn kernels with a knife. Place kernels in a medium bowl with shallots and red bell pepper and mix together.
In a small saucepot mix all Chipotle Vinaigrette ingredients together and bring to a simmer for 5 minutes. Season to taste with salt and pepper.
Pour Vinaigrette over corn mixture, stir and allow to cool. Serve alongside Chargrilled Shrimp with Slab Bacon Skewers.
Makes 4 servings.
Created by Chef Colby Garrelts