Grilled Corn & Pepper Salad

Ingredients:

2 ears corn

paprika

salt 

pepper

pickled anaheim pepper, chopped

1/2 pickled jalapeno, chopped

3 green onions, chopped

For the dressing:

1 tablespoon plain non-fat Greek yogurt

1.5 tablespoons olive oil

1/2 lime, juiced

paprika

cayenne pepper

cumin

salt 

pepper

Steps:

Heat cast iron griddle on the stove or heat barbecue.

Coat the corn evenly with a pinch of salt, pepper, and paprika and place on grill.

Grill until the kernels are lightly blackened, turning regularly, about 10 minutes.

Meanwhile, place anaheim and jalapeno peppers in a bowl and set aside. If you do not have pickled peppers, saute them in a little olive oil before adding into the bowl.

To make the dressing, combine yogurt, olive oil, and lime juice in a small bowl. Add a pinch each of paprika, cayenne pepper, cumin, and salt and pepper to taste.

When the corn is ready, cut the kernels off of the cob and add to the pepper mixture.

Pour the yogurt dressing over the corn and pepper mixture and mix well.

Enjoy!

Time: 20 minutes