The Pioneer Woman Tasty Kitchen
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Grilled Corn Salad

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Level: Easy

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Description

Refreshing salad from fresh corn. I’ve also substituted honey for the maple syrup. Enjoy.

Ingredients

  • No Stick Cooking Spray
  • 4 Ears Fresh Corn, Husked And Silks Removed
  • 1/4 Cup Oil, Divided
  • 1/2 Red Bell Pepper, Seeds And Ribs Removed And Finely Chopped
  • 3 Scallions Or Green Onions, Trimmed And Finely Chopped, White And 2-inches Of Green Tops
  • 1 Jalapeno Pepper, Minced
  • 3 Tablespoons Chopped Cilantro Or Parsley
  • 3 Tablespoons Lime Juice
  • 3 Tablespoons Maple Syrup
  • 1/2 Teaspoon Salt
  • 1/4 Teaspoon Freshly Ground Black Pepper

Preparation

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.

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