4 ears fresh corn on the cob, husks removed2 tablespoons vegetable oil3 tablespoons lime juice3 tablespoons pure maple syrup0.25 teaspoon ground black pepper1 small red bell pepper, finely chopped (about 1/3 cup)0.5 cup Pace® Salsa Verde3 green onion, finely chopped3 tablespoons chopped cilantroor parsley
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.