Grilled Corn Salad

Have you ever tried grilled corn on the cob?  It's wonderful!  The corn becomes sweeter and this salad captures that unique flavor.  This salad is the perfect side dish for your next backyard barbecue.

4 ears fresh corn, husked and silks removed
¼ c oil, divided
½ red bell pepper, seeds and ribs removed and finely chopped
3 green onions, finely chopped
½ T dried cilantro or parsley
1 ½ T lime juice
1 T maple syrup
½ t salt
¼ t freshly ground black pepper
1 T barbecue sauce


Rub corn with 2 T oil. Grill or broil corn for 7 minutes or until ears are lightly brown. Turn with tongs to brown all sides. Remove from grill. Cut kernals off with sharp knife. Place in mixing bowl. Combine corn with red bell pepper, onions, and cilantro. Combine remaining 2 T oil with lime juice, syrup, barbecue sauce, salt, and pepper. Toss with corn mixture. Serve at room temperature.


Note: The salad can be made up to 2 days in advance and refrigerated, tightly covered. Let stand at room temperature to take chill off before serving.