Grilled Corn Salad
Ingredients
- 4 ears corn shucked
- Melted butter as needed
- 1 teaspoon chili powder
- Salt as needed
- ½ cup onion small diced
- ½ cup roasted red bell pepper small diced
- 1 cup English cucumber small diced
- 1 cup black eyed peas
- 1 tablespoon minced capers
- 1 tablespoon lemon juice
Instructions
- Preheat the grill to 400-450 degrees.
- Brush the ears of corn with butter, and season with chili powder and salt. Place the corn directly onto the grill. Turn the corn occasionally while grilling, cooking until tender and slightly charred on all sides. Cool to the touch, then cut the kernels off the cob to be used in the salad. Discard the cob.
- In a bowl, combine the grilled and fully cooled corn kernels with the diced onion, roasted red bell pepper, cucumber, black eyed peas and capers. Sprinkle with lemon juice, season with salt and pepper. Serve chilled.
