Grilled Corn Slaw (Hot Dog Topping)

Makes about 2 cups

2ears corn on the cob, shucked and each cut into 4 pieces 2tablespoons unsalted butter, melted, divided 1medium red bell pepper, thinly sliced ½red onion, thinly sliced ¼teaspoon plus 1 pinch sea salt ¹⁄8teaspoon freshly ground black pepper ¹⁄8teaspoon chili powder 1teaspoon fresh lemon juice 1tablespoon chopped parsley

Nutritional information per serving (2 tablespoons): Calories 24 (53% from fat) • carb. 3g • pro. 0g • fat 2g • sat. fat 1g • chol. 4mg • sod. 35mg • calc. 2mg • fiber 0g

Preheat the Cuisinart® Griddler® Grill Centro, fitted with the grill plate, to Medium. While grill is preheating (about 10 minutes), brush the corn with 1 tablespoon of the melted butter and pinch of salt. Place on preheated grill, turning every 2½ to 3 minutes for a total cooking time of 7 to 9 minutes. Reserve to cool. While corn is grilling, toss pepper and onion with the remaining butter, remaining salt, black pepper, chili powder and lemon juice. Grill until softened, about 8 minutes, tossing occasionally. While pepper and onion are grilling, cut the grilled corn kernels off of the cobs and place in the same mixing bowl that held the pepper and onion. Add the grilled vegetables and parsley; toss to combine. Taste and adjust seasonings accordingly.