Grilled Corn Salad with Cilantro-Jalapeño Vinaigrette

Yield:

Makes 4 1/3 cups

Recipe from


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

Preparation

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.

Note:

Frank Ostini,

The Hitching Post II, Buellton, California,

October 2006