Grilled Corn Salad with Honey Lime Dressing

This salad has a taste of tex-mex because of the ground cumin and cilantro.

Corn salad

No-Stick Cooking Spray
4 ears fresh corn, husked and silks removed or 2 cups frozen thawed corn
2 tablespoons oil
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
3 tablespoons chopped cilantro or parsley
1 teaspoon ground cumin or taco seasoning

For the lime dressing:
2 tablespoons oil
3 tablespoons lime juice
3 tablespoons maple syrup
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper

1) Spray grill or broiler pan with no-stick cooking spray; heat grill or broiler. Rub corn with 2 tablespoons oil. Grill or broil corn for about 7 minutes or until ears are lightly brown. Turn with tongs to brown all sides. Remove from grill. Cool enough to handle, and stand corncobs upright on cutting board with fat end down. Cut straight down, slicing kernels off cobs with sharp knife.

Or, if you are using frozen/canned corn sauté with oil or butter over low to medium-low heat for 7 to 10 minutes, stirring occasionally to keep corn from browning.

2) Place in mixing bowl. Add red bell pepper, scallions, cilantro and ground cumin.

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

Notes:

- This salad can be made up to 2 days in advance and refrigerated, tightly covered.

- Zest up your salad adding diced tomatos and olives.

Recipe adapted from: Crisco