Charred Corn and Jalapeno Rice Salad

• 1/4 cup Kraft Italian Zesty Lime Dressing, divided
• 3 ears corn on the cob, husks and silk removed
• 2 jalapeno peppers
• 2-2/3 cups cooked wild rice
• 1 cup halved cherry tomatoes
• 1/2 cup chopped fresh cilantro
• 1/2 cup Cracker Barrel Crumbled Feta Cheese with Oregano, Sun Dried Tomatoes and Black Pepper
• 1/4 cup chopped red onions

1. Heat barbecue to medium-high heat.
2. Brush 1 Tbsp.
3. dressing evenly onto corn and peppers.
4. Grill 8 to 10 min.
5. or until evenly charred, turning every 2 min.
6. Remove from barbecue; cool slightly.
7. Meanwhile, combine remaining dressing with all remaining ingredients in large bowl.
8. Cut kernels from corn cobs, then chop peppers finely.
9. Add to rice mixture; mix lightly.

italian zesty, corn, peppers, rice, tomatoes, fresh cilantro, oregano, red onions

Taken from www.kraftrecipes.com/recipes/charred-corn-jalapeno-rice-salad-181596.aspx (may not work)