Corn Off the Cob Salad

Ingredients

  • 6 ears white corn, husked and cleaned
  • 3 tablespoons melted butter
  • 1/3 cup fresh lime juice
  • 1/2 red bell pepper, diced
  • 4 sun-dried tomatoes (not packed in oil), snipped into small pieces
  • 1 tablespoon kosher salt, or to taste
  • 1 teaspoon cracked black pepper
  • 2 tablespoons chopped fresh parsley
  • 2 tablespoons garlic powder

Directions

Preheat an outdoor grill for medium-high heat.

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Grill corn on preheated grill until the kernels are tender and have browned in spots, about 8 minutes. Set aside to until cool enough to handle.

Whisk together the melted butter and lime juice in a large bowl. Slice the kernels off of the corn and place into the bowl along with the red pepper and sun-dried tomatoes. Season with salt, pepper, parsley, and garlic powder. Toss until well combined.