Grilled Corn Salad with Cilantro-Jalapeño Vinaigrette

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

Preparation

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.