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.