Cooking Directions

• Rub the corn with 1 tablespoon oil.  Beat the remaining oil, lime juice, maple syrup and black pepper in a small bowl with a fork or whisk.
• Lightly oil the grill rack and heat the grill to medium. Grill the corn for 5 minutes or until lightly browned on all sides. Remove the corn from the grill. Cut the corn kernels from the cob with a sharp knife.
• Stir the corn, red pepper, salsa, green onions and cilantro in a medium bowl.  Add the dressing and toss to coat.

Ingredients

• 4 ears fresh corn on the cob, husks removed
• 2 tablespoons vegetable oil
• 3 tablespoons lime juice
• 3 tablespoons pure maple syrup
• 0.25 teaspoon ground black pepper
• 1 small red bell pepper, finely chopped (about 1/3 cup)
• 0.5 cup Pace® Salsa Verde
• 3 green onion, finely chopped
• 3 tablespoons chopped cilantroor parsley