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Source: FamilyTime Community Cookbook

A great side dish any time!
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Serves: 4
Prep Time: 15 minutes
Cook Time: 25 minutes
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4 ears fresh corn, husked and silks removed
1/4 cup Crisco® Oil, divided
1/2 red bell pepper, seeds and ribs removed and finely chopped
3 scallions, or green onions, trimmed and finely chopped, white and 2-inches of green tops
3 tablespoons chopped cilantro, or parsley
3 tablespoons lime juice
3 tablespoons maple syrup
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper

Prepare grill or heat broiler. Rub corn with 2 tablespoons Crisco Oil. Grill or broil corn for 7 minutes, or until ears are lightly brown. Turn with tongs to brown all sides. Remove from grill. Cut kernels off with sharp knife. Place in mixing bowl.
Combine corn with red bell pepper, scallions, and cilantro. Combine remaining 2 tablespoons Crisco Oil with lime juice, maple syrup, salt and pepper. Toss with corn mixture. Serve at room temperature.
Note: The salad can be made up to 2 days in advance and refrigerated, tightly covered. Let stand at room temperature to take chill off before serving.

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