Spicy Grilled Corn Salad
2/3 cup zesty lime vinaigrette dressing
2 tablespoons dry rubs cracked peppercorn
4 ears of corn on the cob, husks & silks removed
¼ cup sour cream
1 jalapeno pepper, seeded and finely chopped
½ cup tightly packed fresh cilantro
1 cup grape tomatoes, halved
1 small green pepper, chopped
½ cup chopped red onions
Heat grill to medium heat. Brush corn with one tablespoon of the dressing mixture. Grill 8-10 minutes or until corn is tender, brushing occasionally with a tablespoon of the remaining dressing mixture. Cool. (Set aside 3 tablespoons of dressing mixture to use as a quick marinade for steak to go with the grilled corn salad.) Mix remaining dressing mixture, sour cream, jalapeno and cilantro in large bowl until blended. Remove corn kernels from the cobs and add to sour cream mixture with tomatoes, green peppers and onions; mix well.
