Ingredients:
2 small ears corn on the cob, husks and silk removed
2 small red peppers
2 Tbsp. zesty lime vinaigrette dressing
1 Tbsp. chopped fresh cilantro
Directions:
Heat greased grill to medium heat.
Grill corn and peppers 7-8 minutes or until the vegetables are tender and charred on all sides, turning occasionally.
Place peppers in a bowl; cover with plastic wrap. Let stand 20 minutes.
Remove and discard skins and seeds from peppers. Finely chop peppers and cut corn from cobs; place in a medium bowl. Add remaining ingredients; mix lightly.
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