Grilled Sweet Corn Salad

• 6 ears fresh corn, husked, silks removed
• 1/4 cup vegetable oil
• 1/2 red bell pepper, seeds and ribs removed, finely chopped
• 3 scallions, white and light-green parts, trimmed and finely chopped
• 3 tablespoons chopped fresh cilantro or flat-leaf parsley
• 3 tablespoons fresh lime juice
• 2 tablespoons maple syrup or honey
• 1 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1/4 teaspoon Neelys Barbecue Seasoning (page 22)

1. Heat the grill to medium high, or turn on the broiler.
2. Brush the cobs evenly with 2 tablespoons of the oil.
3. When the grill is hot, grill the corn for 7 minutes, using tongs to turn the cobs as necessary for even cooking, until the corn is nicely charred on all sides.
4. Remove the ears from the grill.
5. (Alternatively, you can broil the corn, turning as necessary for even browning.)
6. When the corn is cool enough to handle, use a sharp knife to strip the kernels from the cob and transfer them to a large bowl.
7. Add the bell pepper, scallions, and cilantro or parsley.
8. In a small bowl, whisk together the remaining 2 tablespoons oil with the lime juice, maple syrup, salt, pepper, and Neelys Barbecue Seasoning.
9. Pour the dressing over the corn mixture, toss well to combine, and taste to adjust seasonings (adding more salt, pepper, or lime juice as desired).
10. Serve at room temperature.

corn, vegetable oil, red bell pepper, scallions, fresh cilantro, lime juice, maple syrup, salt, freshly ground black pepper, neelys barbecue seasoning

Taken from www.epicurious.com/recipes/food/views/grilled-sweet-corn-salad-375295 (may not work)