Ingredients
1 large sweet red pepper2 medium ears sweet corn, husks removed5 tablespoons honey Dijon vinaigrette, divided2 green onions, thinly sliced1/2 teaspoon coarsely ground pepper1/4 teaspoon salt
Preparation
Cut red pepper lengthwise in half; remove seeds. Grill red pepper and corn, covered, over medium heat 10-15 minutes or until tender, turning and basting occasionally with 3 tablespoons vinaigrette.
Remove corn from cobs and chop red pepper; transfer to a small bowl. Add green onions, pepper, salt and remaining vinaigrette; toss to combine.
