Makes 4 1/3 cups

How to Make It

Step 1

Combine butter, salt, and black pepper; brush mixture on corn.

Step 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.

Step 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.

Step 4

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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Ratings & Reviews

KidsMom707's Review

May 22, 2013
Delicious summer salad. Perfect accompaniment to grilled fish, pork or chicken. I added 1/2 packet of Sweet n Low (any sweetener) to the dressing to add a touch of sweet.