Grilled Corn Salad

Spray grill or broiler pan with non stick cooking spray; heat grill or broiler.

Rub corn with 2 tablespoons oil.

Grill or broil corn for 7 minutes, or until ears are lightly brown. Turn with tongs to brown all sides. Remove from grill.

Cut kernels off with a sharp knife. Place in a mixing bowl. Add red bell pepper, scallions, cilantro and optional minced jalapeno pepper.

In a small bowl, combine the remaining 2 tablespoons oil with the lime juice, maple syrup, salt and pepper. Toss with corn mixture. Season to taste with salt and pepper. Serve at room temperature.

Note: The salad can be make up to 2 days in advance and refrigerated, tightly covered. Let stand at room temperature before serving.