Crisco's Grilled Corn Salad (from Shop Rite Ad)
The perfect summer salad!
Prep. time: 15 min.
Cooking time: 25 minutes
Serves: 4

4 ears fresh corn, husked and silks removed
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 fresh cilantro or parsley
3 tablespoons maple syrup
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper

Prepare grill or heat broiler. Rub corn with 2 tablespoons Crisco Oil.
Grill or broil corn for 7 minutes, or until ears are lightly brown. Turn
with tongs to brown all sides. Remove from grill. Cut kernels off with
sharp knife. Place in mixing bowl. Combine corn with red bell pepper,
scallions, and cilantro. Combine remaining 2 tablespoons Crisco Oil with
lime juice, maple syrup, salt and pepper. Toss with corn mixture. 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 to take chill off before
serving.

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