Combine butter, salt, and black pepper; brush mixture on corn.
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.
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.
Remove from heat; stir in corn. Toss with Cilantro-Jalapeño Vinaigrette, let cool, and serve.
The Hitching Post II, Buellton, California
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