The corn will blacken slightly as it grills, giving the dish a pleasant smoky quality.
4 ears shucked corn
1/2 cup diced red bell pepper
1/2 cup halved grape tomatoes
2 tablespoons finely chopped red onion
2 tablespoons thinly sliced green onions
1/2 to 1 chipotle chile, canned in adobo sauce, minced
1 tablespoon fresh lime juice
2 teaspoons canola oil
1/4 teaspoon sugar
1/4 teaspoon kosher salt
1/4 teaspoon ground cumin
How to Make It
Lightly coat corn with cooking spray. Place corn on grill rack; grill 20 minutes, turning occasionally. Cool completely. Cut kernels from ears of corn; place in a medium bowl. Discard cobs.
Add bell pepper, tomatoes, onions, and chipotle chile to bowl; toss well. Combine juice and remaining ingredients in a small bowl, stirring with a whisk. Drizzle juice mixture over corn mixture; toss well. Cover and chill at least 30 minutes.
Fabulous grilled side dish! We shucked the corn before placing in a grill pan and added more chipotle for heat, but otherwise made as directed. Served alongside CL Salmon with Dijon-Dill Sauce and Cumin-Cayenne Mashed Potatoes with Carmelized Onions.
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