Summer Corn Salad
Prep time: 10 min.
Total time: 20 min.
1 bag frozen GOYA® Corn on the Cob (4 ears), or 4 fresh cobs of corn, husked
1 tbsp. GOYA® Extra Virgin Olive Oil
¼ tsp. GOYA® Adobo All-Purpose Seasoning with Pepper
3 scallions, finely chopped (about ½ cup)
½ red bell pepper, finely chopped (about ½ cup)
1 tbsp. finely chopped fresh cilantro
2 tsp. GOYA® Lemon Juice
2 tsp. GOYA® Sazonador Total
|1.||Heat grill to medium-high heat. Place each cob of corn on aluminum foil square. Drizzle with olive oil and sprinkle with adobo. Wrap aluminum around cob to enclose. Grill, turning occasionally, until corn is tender and charred in spots, about 10 minutes; set aside until cool enough to handle.|
|2.||Remove and discard foil. Cut corn kernels off cob; transfer to medium bowl. Stir in scallions, red bell pepper, cilantro, lemon juice and Sazonador Total until combined. Serve warm or at room temperature.|