SPRAY grill or broiler pan with no-stick cooking spray; heat grill or broiler. Rub corn with 2 Tbsp. oil.
GRILL or broil corn 7 minutes, or until ears are lightly brown. Turn with tongs to brown all sides. Remove from grill. Cool enough to handle.
CUT off kernels with sharp knife. Place in serving bowl. Add red bell pepper, green onions and cilantro; add minced jalapeño pepper, if desired.
COMBINE remaining 2 Tbsp. oil with lime juice, maple syrup, 1/2 tsp. salt and 1/4 tsp. pepper in small bowl. Pour over with corn mixture; toss to coat. Season to taste with salt and pepper. Serve at room temperature.
This salad can be made up to 2 days in advance and refrigerated, tightly covered. Let stand at room temperature before serving.
(1/4 of recipe)
Calories from Fat130g
Total Fat 15g
Saturated Fat 1g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Total Carbohydrates 29g
Dietary Fiber 3g
Vitamin A 0%
Vitamin C 0%
Vitamin D 0%
*Percent Daily Values are based on a 2,000 calorie diet