Grilled Corn Salad
Prep Time: 15 min
Cook Time: 10 Min
Serves 4 Servings
Difficulty Easy
Ingredients
- 4 ears fresh corn
- 1/4 C. Crisco® Pure Canola Oil OR Crisco® Pure Vegetable Oil
- 1/2 red bell pepper
- 3 green onions, trimmed and finely chopped
- 3 Tbsp. chopped cilantro
- OR 3 Tbsp. parsley
- 3 Tbsp. lime juice
- 3 Tbsp. Maple Grove Farms® Pure Maple Syrup
- 1/2 tsp. salt
- 1/4 tsp. freshly ground black pepper
Directions
- 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.
