Name: Grilled Corn Salad
Prep time: P0Y0M0DT0H15M0.000S
Cook time: P0Y0M0DT0H7M0.000S
Total time: P0Y0M0DT0H27M0.000S
Yield: 6 servings
Cuisine: american
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

Watch how to make this recipe.

Preheat grill or broiler to medium heat.
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. Remove from grill and allow to cool. Remove the kernels form the cob and place in a large mixing bowl along with the cherry tomatoes, red pepper, scallions, and arugula.
In a small bowl, prepare dressing by whisking together lemon juice, olive oil, salt, pepper and Neelys Barbeque Seasoning, to taste.
Toss the salad with the dressing and serve at room temperature.