Grilled Sweet Corn Salad

The grilled corn imparts a wonderful smokey flavor to this salad and red pepper and scallions add great color and crunch! This goes well at any barbeque and may be prepared up to 2 days in advance. From the Down Home with the Neely's cookbook.

• Ready In: 22 mins
• Yields: 4-6

Ingredients

• 6  ears fresh corn, husked, silks removed (4-6 cups)
• 1⁄4 cup olive oil, divided (or veg. oil)
• 1⁄2 red bell pepper, seeds and ribs removed, finely chopped
• 3  tablespoons scallions, sliced thin
• 3  tablespoons fresh cilantro, chopped (or parsley)
• 3  tablespoons fresh lime juice
• 2  tablespoons maple syrup (or honey)
• 1  teaspoon salt
• 1⁄4 teaspoon fresh ground black pepper
• 1⁄4 teaspoon  neely's barbeque  seasoning (The Neely's Barbeque Seasoning)

Directions

1. Heat the grill to medium high, or turn on the broiler. Brush the cobs evenly with 2 tbls. oil.
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. Or you can broil the corn, turning as needed for even browning.
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. 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. 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. Serve at room temperature. Enjoy!
8. Note:
9. For an extra smoky flavor, grill the scallions until charred and soft, 3-4 minutes total, then finely chop.