Grilled Corn Salad
This is a fantastic summer salad. Buy summer's best sweet corn to mix with garden-fresh red peppers. Best of all, this can be made well ahead of time so you won't miss out on summer fun!
Ingredients
4 ears fresh corn on the cob, husks removed
2 tablespoons vegetable oil
3 tablespoons lime juice
3 tablespoons pure maple syrup
0.25 teaspoon ground black pepper
1 small red bell pepper, finely chopped (about 1/3 cup)
0.5 cup Pace® Salsa Verde
3 green onion, finely chopped
3 tablespoons chopped cilantroor parsley
2 tablespoons vegetable oil
3 tablespoons lime juice
3 tablespoons pure maple syrup
0.25 teaspoon ground black pepper
1 small red bell pepper, finely chopped (about 1/3 cup)
0.5 cup Pace® Salsa Verde
3 green onion, finely chopped
3 tablespoons chopped cilantroor parsley
Instructions
Rub the corn with 1 tablespoon oil. Beat the remaining oil, lime juice, maple syrup and black pepper in a small bowl with a fork or whisk.
Lightly oil the grill rack and heat the grill to medium. Grill the corn for 5 minutes or until lightly browned on all sides. Remove the corn from the grill. Cut the corn kernels from the cob with a sharp knife.
Stir the corn, red pepper, salsa, green onions and cilantro in a medium bowl. Add the dressing and toss to coat.
Lightly oil the grill rack and heat the grill to medium. Grill the corn for 5 minutes or until lightly browned on all sides. Remove the corn from the grill. Cut the corn kernels from the cob with a sharp knife.
Stir the corn, red pepper, salsa, green onions and cilantro in a medium bowl. Add the dressing and toss to coat.
Grilled Corn Salad
Print
This is a fantastic summer salad. Buy summer's best sweet corn to mix with garden-fresh red peppers. Best of all, this can be made well ahead of time so you won't miss out on summer fun!
Ingredients
4 ears fresh corn on the cob, husks removed2 tablespoons vegetable oil3 tablespoons lime juice3 tablespoons pure maple syrup0.25 teaspoon ground black pepper1 small red bell pepper, finely chopped (about 1/3 cup)0.5 cup Pace® Salsa Verde3 green onion, finely chopped3 tablespoons chopped cilantroor parsley
Instructions
Rub the corn with 1 tablespoon oil. Beat the remaining oil, lime juice, maple syrup and black pepper in a small bowl with a fork or whisk.Lightly oil the grill rack and heat the grill to medium. Grill the corn for 5 minutes or until lightly browned on all sides. Remove the corn from the grill. Cut the corn kernels from the cob with a sharp knife.Stir the corn, red pepper, salsa, green onions and cilantro in a medium bowl. Add the dressing and toss to coat.
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