- Crisco® Original No-Stick Cooking Spray
- 4 ears fresh corn, husked and silks removed
- 1/4 cup Crisco® Pure Canola Oil, divided
or 1/4 cup Crisco® Vegetable Oil, divided
- 1/2 red bell pepper, seeds and ribs removed and finely chopped
- 3 scallions or green onions, trimmed and finely chopped, white and 2-inches of green tops
- 3 tbsps chopped cilantro
or 3 tbsps parsley
- 3 tbsps lime juice
- 3 tbsps Hungry Jack® Microwave Ready Regular Syrup
- 1/2 tsp salt
- 1/4 tsp freshly ground black pepper

1. Spray grill or broiler pan with Crisco No Stick Cooking Spray; heat grill or broiler. Rub corn with 2 tablespoons oil.

2. Grill or broil corn for 7 minutes, or until ears are lightly brown. Turn with tongs to brown all sides. Remove from grill.

3. Cut kernels off with sharp knife. Place in mixing bowl. Add red bell pepper, scallions, cilantro and optional minced jalapeño pepper.

4. In a small bowl combine remaining 2 tablespoons oil with lime juice, maple syrup, salt and pepper. Toss with corn mixture. Season to taste with salt and pepper. Serve at room temperature.

5. Note: The salad can be made up to 2 days in advance and refrigerated, tightly covered. Let stand at room temperature before serving.