Grilled Corn Salad with Cilantro-Jalapeño Vinaigrette |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
3 tablespoons butter, melted |
1/4 teaspoon salt |
1/2 teaspoon freshly ground black pepper |
4 ears fresh corn, husks removed |
2 tablespoons minced fresh ginger |
1 tablespoon vegetable oil |
1 small red onion, diced |
1 red pepper, diced |
cilantro-jalapeño vinaigrette |
Directions:
1. Combine butter, salt, and black pepper; brush mixture on corn.
2. Grill corn, covered with grill lid, over high heat (400° to 500°), turning often, 15 to 20 minutes or until tender. Remove from grill and let stand 5 minutes. Cut kernels from cobs.
3. Sauté ginger in 1 tablespoon hot oil over medium heat 1 minute. Add onion; sauté 3 minutes. Add red pepper, and sauté 2 minutes or until onion is tender.
4. Remove from heat; stir in corn. Toss with Cilantro-Jalapeño Vinaigrette, let cool, and serve.
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