Grilled Corn Salad with Cilantro-Jalapeño Vinaigrette

Ingredients

• 0.5 teaspoon pepper black freshly ground
• 3 tablespoons butter melted
• 4 servings cilantro-jalapeño vinaigrette 
• 4  ears corn fresh
• 2 tablespoons ginger fresh minced
• 1  bell pepper diced red
• 1 small onion diced red
• 0.3 teaspoon salt 
• 1 tablespoon vegetable oil 

Equipment

• grill

Directions

1. Combine butter, salt, and black pepper; brush mixture on corn.
2. Grill corn, covered with grill lid, over high heat (400 to 500), turning often, 15 to 20 minutes or until tender.
3. Remove from grill and let stand 5 minutes.
4. Cut kernels from cobs.
5. Saut ginger in 1 tablespoon hot oil over medium heat 1 minute.
6. Add onion; saut 3 minutes.
7. Add red pepper, and saut 2 minutes or until onion is tender.
8. Remove from heat; stir in corn. Toss with Cilantro-Jalapeo Vinaigrette, let cool, and serve.