Prep Time 15 min
Cook Time 10 Min
Servings 4
Difficulty Easy

Ingredients

  • Crisco® Original No-Stick Cooking Spray
  • 4 ears fresh corn
  • 1/4 cup Crisco® Pure Canola Oil
  • Crisco® Pure Vegetable Oil
  • 1/2 red bell pepper
  • 3 green onions, trimmed and finely chopped
  • 3 tbsps. chopped cilantro
  • 3 tbsps. parsley
  • 3 tbsps. lime juice
  • 3 tbsps. breakfast syrup
  • 1/2 tsp. salt
  • 1/4 tsp. freshly ground black pepper

Directions

  • Step 1

    SPRAY grill or broiler pan with no-stick cooking spray; heat grill or broiler. Rub corn with 2 tablespoons oil.

  • Step 2

    GRILL or broil corn 7 minutes, or until ears are lightly brown. Turn with tongs to brown all sides. Remove from grill. Cool enough to handle.

  • Step 3

    CUT off kernels with sharp knife. Place in serving bowl. Add red bell pepper, green onions and cilantro; add minced jalapeño pepper, if desired.

  • Step 4

    COMBINE remaining 2 tablespoons oil with lime juice, maple syrup, 1/2 teaspoon salt and 1/4 teaspoon pepper in small bowl. Pour over with corn mixture; toss to coat. Season to taste with salt and pepper. Serve at room temperature.

  • Step 5

    This salad can be made up to 2 days in advance and refrigerated, tightly covered. Let stand at room temperature before serving.

Serving size
(1/4 of recipe)

  • Calories 250
  • Calories from Fat130g
  • Total Fat 15g
  • Saturated Fat 1g
  • Polyunsaturated Fat 0g
  • Monounsaturated Fat 0g
  • Cholesterol 0mg
  • Sodium 320mg
  • Potassium 0mg
  • Total Carbohydrates 29g
  • Dietary Fiber 3g
  • Sugars 10g
  • Protein 3g
  • Vitamin A 0%
  • Vitamin C 0%
  • Vitamin D 0%
  • Calcium 0%
  • Thiamin 0%
  • Niacin 0%
  • Zinc 0%
  • Riboflavin 0%
  • Iron 0%

*Percent Daily Values are based on a 2,000 calorie diet