Grilled Corn Salad

Ingredients

• 2 cups arugula packed
• 2 tablespoons canola oil 
• 2 cups cherry tomatoes halved
• 6  ears corn fresh with silks removed husked
• 1  juice of lemon juiced
• 4 tablespoons olive oil 
• 3.8 tablespoons onion powder 
• 1.5 cups paprika 
• 1 small bell pepper red finely chopped
• 6 servings salt and pepper 
• 6 servings salt and pepper black freshly ground
• 4  scallions finely chopped
• 0.8 cup sugar 

Equipment

• bowl
• whisk
• mixing bowl
• grill
• broiler

Directions

1. Watch how to make this recipe.
2. Preheat grill or broiler to medium heat.
3. Rub corn with 2 tablespoons of canola oil and season with salt and pepper. 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 form 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. Keep in an airtight container for up to 6 months.