Grilled Corn Salad
Yield: 8 servings
4-5 ears of corn, grilled & removed from cob
1/2 red pepper diced small
1/2 yellow pepper diced small
1/2 cup red onion diced small
Handful of grape tomatoes, halved
1/2 cup chopped cilantro & parsley (half of each)
3 TBS melted butter
Juice of 1 lime
Salt and pepper, to taste
Grill ears of corn over medium heat until tender and just slightly starting to brown or blacken.
Let cool, then chop kernels from cob and put into mixing bowl.
Toss in red and yellow peppers, red onion, grape tomatoes, and chopped parsley and cilantro – mix until blended.
Drizzle melted butter over mixture and squeeze the juice from 1 lime over the veges and greens.
Add salt and pepper to taste, if desired.
Toss together and serve as a side dish with your families’ favorite grilled foods!