I've so fallen in love with this recipe that I had to share it. I know what you'll say. Maple syrup? Yep. Maple syrup. It's not just for pancakes any more. We've cooked it two times in the last three days, once as an accompaniment to Asian food, the second time as a side to the Grady Burrito night.
Versatility, thy name is Grilled Corn Salad.
2 10oz cans of kernel corn
1 red bell pepper
~4 tbs chopped cilantro (coriander for the Brits)
3 or 4 scallions, finely chopped
2 small limes, juiced (approx 4 tbs)
3 tbs maple syrup.
1/2 tsp salt
1 small chile, diced (optional)
Black pepper - to taste
Drain corn completely and toss into dry skillet with 1/2+ of the red bell pepper, diced. (Roast/blacken remaining bell pepper on grill or open flame for garnish) Dry roast this mix until charred. Meanwhile, toss your cilantro, scallions and diced chile (optional) into a mixing bowl. In a separate small bowl, mix lime juice, maple syrup and salt. Toss roasted corn/pepper mix in with cilantro/scallions. Add lime juice/syrup mixture and stir to coat. Add fresh black pepper to taste and garnish.
Credit for the original recipe, believe it or not, goes to Crisco.com. I've only modified it to make it simpler and to reflect our tastes.