Grilled corn salad

Shannon’s first recipe at the new site is a this pretty awesome salad. Welcome to the new site, Shanny.

Recipe courtesy of the Food Network’s Down Home with the Neely’s
Serves 6

6 ears of fresh corn, husked
2 tbsp. oil
salt and pepper
2 cup cherry tomatoes, halved
1 small red bell pepper, chopped
4 scallions, chopped
2 cup arugula

1 lemon, juice
4 tbsp. oil
salt and pepper

1-1/2 cups paprika
3/4 cup sugar
3-3/4 tbsp. onion powder

Rub the corn with the oil, season and grill or broil for 7 minutes. Remove the corn and allow it to cool before removing the kernels from the cob. Place the kernels in a large mixing bowl with cherry tomatoes, red pepper, scallions and arugula.

To prepare the dressing, mix the paprika, sugar and onion powder, then add it to the dressing base (juice, oil, seasoning).

Toss.

Serve.

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