Grilled Corn Salad

Ingredients:
• Crisco® Original No-Stick Cooking Spray
•4 ears fresh corn, husked and silks removed
•1/4 cup Crisco® Pure Canola Oil, divided
OR Crisco® Pure Vegetable Oil, divided
•1/2 red bell pepper, seeds and ribs removed and finely chopped
•3 green onions, trimmed and finely chopped, (white and 2-inches of green tops)
•3 tablespoons chopped cilantro
OR 3 tablespoonsparsley
•3 tablespoons lime juice
•3 tablespoons Hungry Jack® Original Syrup
•1/2 teaspoon salt, plus additional to taste
•1/4 teaspoon freshly ground black pepper, plus additional to taste

Preparation Directions:
1.SPRAY grill or broiler pan with no-stick cooking spray; heat grill or broiler. Rub corn with 2 tablespoons oil.
2.GRILL or broil corn 7 minutes, or until ears are lightly brown. Turn with tongs to brown all sides. Remove from grill. Cool enough to handle.
3.CUT off kernels with sharp knife. Place in serving bowl. Add red bell pepper, green onions and cilantro; add minced jalapeño pepper, if desired.
4.COMBINE remaining 2 tablespoons oil with lime juice, maple syrup, 1/2 teaspoon salt and 1/4 teaspoon pepper in small bowl. Pour over with corn mixture; toss to coat. Season to taste with salt and pepper. Serve at room temperature.
TIPThis salad can be made up to 2 days in advance and refrigerated, tightly covered. Let stand at room temperature before serving.
Yield: 4 servings