Grilled Corn Confetti Slaw

• 6 ears of corn
• 1 red pepper
• 2 jalapeño peppers
• cooking spray
• 1 tsp olive oil
• 1 bunch (about six stalks) green onions, chopped
• 1 tbsp fresh lime juice
• 2 tbsp fresh thyme or chopped basil or cilantro
• 1 tsp salt
• pepper to taste

Directions

Prepare grill.  Shuck, wash, and dry corn and coat with cooking spray. Wash peppers, slice into quarters, and coat with cooking spray.   Place corn and peppers on the grill for about 10 to 15 minutes, turning frequently, until corn is lightly browned.   Cut kernels off the corn cobs and chop peppers in size similar to corn kernels.   Combine corn, peppers, and remaining ingredients. Season with salt and pepper and toss well. Chill for 1–2 hours.

Serve chilled or at room temperature on top of grilled fish, in soft corn tortillas with meat or fish, as a dip with baked pita chips, or as a colorful side dish.

Makes 8 servings