Grilled Corn Salad

Name: Grilled Corn Salad
Ingredients: 6 ears fresh corn, husked with silks removed; 2 tablespoons canola oil; Salt and pepper; 2 cups halved cherry tomatoes; 1 small red bell pepper, finely chopped; 4 scallions, finely chopped; 2 cups packed arugula; 1 lemon, juiced; 4 tablespoons olive oil; Salt and freshly ground black pepper; Neelys Barbeque Seasoning, recipe follows; 1 1/2 cups paprika; 3/4 cup sugar; 3 3/4 tablespoons onion powder

14 ingredients

9 steps

Ingredients

6 ears fresh corn, husked with silks removed
2 tablespoons canola oil
Salt and pepper
2 cups halved cherry tomatoes
1 small red bell pepper, finely chopped
4 scallions, finely chopped
2 cups packed arugula
1 lemon, juiced
4 tablespoons olive oil
Salt and freshly ground black pepper
Neelys Barbeque Seasoning, recipe follows
1 1/2 cups paprika
3/4 cup sugar
3 3/4 tablespoons onion powder

Directions

1

Preheat grill or broiler to medium heat.
2

Rub corn with 2 tablespoons of canola oil and season with salt and pepper.
3

Grill or broil corn for 7 minutes or until ears are lightly browned.
4

Remove from grill and allow to cool.
5

Remove the kernels from the cob and place in a large mixing bowl along with the cherry tomatoes, red pepper, scallions, and arugula.
6

In a small bowl, prepare dressing by whisking together lemon juice, olive oil, salt, pepper and Neelys Barbeque Seasoning, to taste.
7

Toss the salad with the dressing and serve at room temperature.
8

Add all ingredients to a bowl and stir until combined.
9

Keep in an airtight container for up to 6 months.