Grilled Sweet Corn Salad

• ears fresh corn↗6

  husked, silks removed (4-6 cups)

• olive oil↗1⁄4 cup

  divided (or veg. oil)

• red bell pepper↗1⁄2

  seeds and ribs removed, finely chopped

• scallions↗3 tablespoons

  sliced thin

• fresh cilantro↗3 tablespoons

  chopped (or parsley)

• fresh lime juice↗3 tablespoons
• maple syrup↗2 tablespoons

  (or honey)

• salt↗1 teaspoon
• fresh ground black pepper↗1⁄4 teaspoon
• neely's barbeque seasoning1⁄4 teaspoon

  (The Neely's Barbeque Seasoning)

Step-by-step instructions

1. 1

   Heat the grill to medium high, or turn on the broiler. Brush the cobs evenly with 2 tbls. oil.

2. 2

   When grill is hot, grill corn for 7 minutes, using tongs to turn the cobs as needed for even cooking, until nicely charred on all sides.

3. 3

   Or you can broil the corn, turning as needed for even browning.

4. 4

   When the corn is cool enough to handle, use a sharp knife to strip the kernels from the cob and move them to a large bowl. Add the bell pepper, scallions, and cilantro(or parsley).

5. 5

   In a small bowl, whisk the remaining 2 tbls. oil with the lime juice, maple syrup, salt and pepper, and Neely's Barbecue Seasoning.

6. 6

   Pour the dressing over the corn mixture, tossing well to mix thoroughly and taste to adjust seasonings(adding more salt, pepper, or lime juice as desired).

7. 7

   Serve at room temperature. Enjoy!

8. 8

   For an extra smoky flavor, grill the scallions until charred and soft, 3-4 minutes total, then finely chop.