4 ears fresh corn, shucked
4 tbsp. extra virgin olive oil, divided
1/3 cup chopped red bell pepper
1/4 cup chopped red onion
2 tbsp. chopped fresh basil
2 tbsp. white or golden balsamic vinegar
1/4 tsp. salt
1/4 tsp. garlic powder
1/8 tsp. pepper

Prep time: 20 minutes
Cook time: 10 to 15 minutes

Brush corn with 1/2 tbsp. olive oil and place
directly on grill over medium heat. Grill, turning
frequently, for 10 to 15 minutes or until lightly
charred and tender. Remove from grill and let
cool.

Cut corn away from cob and place in a medium
bowl. Stir in bell pepper, onion and basil. Whisk
together remaining 3-1/2 tbsp. oil, vinegar and
seasonings and pour over salad, tossing well to
coat with dressing. Serve at room temperature or
chill until ready to serve.

Makes 4 servings. Recipe may be doubled.

220 calories, 3 g protein, 15 g fat, 21 g carbohydrates, 3 g fiber, 0 mg cholesterol, 150 mg sodium, 5 points

4 ears fresh corn,4 tbsp. extra virgin olive oil,1/3 cup red bell pepper,1/4 cup red onion,2 tbsp. fresh basil,2 tbsp. white or golden balsamic vinegar,1/4 tsp. salt,1/4 tsp. garlic powder,1/8 tsp. pepper