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Source: Campbell's Recipes
Tagged With: 4 servings (about 3/4 cup each)
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!
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Serves: 4 servings (about 3/4 cup each)
Prep Time: 15 minutes
Cook Time: 5 minutes
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4 ears fresh corn on the cob, husks removed
1/4 cup Crisco® Vegetable Oil
3 tablespoons lime juice
3 tablespoons pure maple syrup
1/4 teaspoon ground black pepper
1 small red pepper, finely chopped (about 1/3 cup)
3 green onion, finely chopped
3 tablespoons chopped fresh cilantro leaves or parsley

Rub the corn with 2 tablespoons 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, green onions and cilantro in a medium bowl.  Add the dressing and toss to coat.

Nutritional Values per Serving using Crisco Vegetable Oil: Calories 294, Total Fat 15g, Saturated Fat 2g, Cholesterol 0mg, Sodium 13mg, Total Carbohydrate 42g, Dietary Fiber 4g, Protein 5g, Vitamin A 25%DV, Vitamin C 69%DV, Calcium 3%DV, Iron 8%DV

Tip: The salad can be made up to 2 days in advance and refrigerated, tightly covered.

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