Grilled Corn Salad

Yield: Makes 4 servings

Ingredients:

Crisco® Original No-Stick Cooking Spray
4 ears fresh corn, husked and silks removed
1/4 cup Crisco¨ Pure Canola Oil, divided OR 1/4 cup Crisco® Vegetable Oil, divided
1/2 red bell pepper, seeds and ribs removed and finely chopped
3 scallions or green onions, trimmed and finely chopped, white and 2-inches of green tops
3 tablespoons chopped cilantro OR 3 tablespoons parsley
3 tablespoons lime juice
3 tablespoons Hungry Jack® Microwave Ready Regular Syrup
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper

Preparation Directions:

1. Spray grill or broiler pan with Crisco No Stick Cooking Spray; heat grill or broiler. Rub corn with 2 tablespoons oil.

2. Grill or broil corn for 7 minutes, or until ears are lightly brown. Turn with tongs to brown all sides. Remove from grill.

3. Cut kernels off with sharp knife. Place in mixing bowl. Add red bell pepper, scallions, cilantro and optional minced jalape–o pepper.

4. In a small bowl combine remaining 2 tablespoons oil with lime juice, maple syrup, salt and pepper. Toss with corn mixture. Season to taste with salt and pepper. 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 before serving.