Grilled Corn Salad with Orange Dressing

If using an electric grill with a grill plate that doesn't allow the kernels to fall through, simply heat the grill to 400°F and add the fresh or frozen kernels. Grill for 10 minutes, stirring occasionally, until the kernels are tender and beginning to char. If you using an electric grill with a grill or griddle plate, heat the grill to 400°F, then add the ears of corn and cook for 10 minutes, turning the ears occasionally.

Heat your grill to 400°F or set at medium-high heat. Place the ears of corn directly on the grill rack and cook for 10 minutes, turning the ears occasionally to ensure even cooking. The corn is done when tender and gently charred.

While this isn't technically grilled, you can still have a delicious corn salad with this method! If using an electric range, heat a skillet over medium high heat, then add fresh or frozen corn kernels. Cook for 10 minutes, stirring frequently, until the corn is tender and beginning to char. If using a gas range, wrap ears of corn in foil and place directly the flame on your gas burner over medium, turning frequently with TONGS (do not use your hands!), for 10 minutes or until the corn is tender and charred in spots.

If you cooked ears of corn, gently slide a knife alongside the ears of corn over a large mixing bowl until you've removed all corn kernels from the cob. Otherwise, place your grilled corn in a mixing bowl along with the bell pepper, cucumber, onion and basil. Give it a little mix.
In a small bowl, whisk together the orange juice, oil, honey (or maple syrup), salt, cumin and pepper. Drizzle it over the salad and toss to coat. Enjoy right away or chill in the fridge before digging in!