4 ears corn, husks removed
3 tablespoons extra-virgin olive oil, divided
1/2 teaspoon coarse salt, divided
1/2 teaspoon pepper, divided
2 red bell peppers
3 tablespoons chopped cilantro
1. Heat grill. Place corn in baking dish. Drizzle with 1 1/2 tablespoons of the oil; sprinkle with 1/4 teaspoon each of the salt and pepper. Turn to coat with oil; remove corn. Add bell peppers to baking dish; turn to coat with oil.
2. Grill corn and peppers, covered, over medium-high heat or coals 10 to 15 minutes or until corn is light golden brown and entire surface of peppers is charred, turning occasionally. Place peppers in heavy plastic bag. Let corn stand 5 to 10 minutes or until cool enough to handle.
3. Cut off corn kernels by placing cob in large bowl, stem-end down, and running sharp knife along cob. Repeat with all remaining cobs.
4. Remove skin from peppers. Cut peppers lengthwise into thin strips. Add to bowl with corn, along with cilantro and remaining 1 1/2 tablespoons oil and 1/4 teaspoon each salt and pepper. Toss gently.
8 (1/2-cup) servings
PER SERVING: 110 calories, 6 g total fat (1 g saturated fat), 2 g protein, 15 g carbohydrate, 0 mg cholesterol, 145 mg sodium, 2.5 g fiber