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Grilled Corn Salad with Cilantro-Jalapeño Vinaigrette


Makes 4 1/3 cups


  • 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

How to Make It

  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.

The Hitching Post II, Buellton, California