Grilled Corn Salad With Cilantro-Jalapeño Vinaigrette

1. 1

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

2. 2

   Grill corn, covered with grill lid, over high heat (400u00b0 to 500u00b0), turning often, 15 to 20 minutes or until tender. Remove from grill and let stand 5 minutes. Cut kernels from cobs.

3. 3

   Saute ginger in 1 tablespoon hot oil over medium heat 1 minute. Add onion; saute 3 minutes. Add red pepper, and saute 2 minutes or until onion is tender.

4. 4

   Remove from heat; stir in corn. Toss with Cilantro-Jalapeno Vinaigrette, let cool, and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.