Cooking with Fire

HEART HEALTHY Grand Prize Italian Corn Salad This Italian version of Mexican street corn is easy and keeps well in hot weather. —Mary Frucelli, Wake Forest, NC Prep: 25 min. Grill: 10 min. Makes: 16 servings 6 medium ears sweet corn, husked5 Tbsp. olive oil, divided1 tsp. salt½ tsp. pepper1 can (14 oz.) water-packed artichoke hearts, drained and chopped1 medium sweet red pepper, chopped½ cup shredded mozzarella cheese¼ cup finely chopped celery¼ cup grated Parmesan cheese2 green onions, chopped3 Tbsp. lemon juice1 Tbsp. Italian seasoning1 tsp. garlic powder 1. Brush corn with 2 Tbsp. oil. Sprinkle with salt and pepper. Grill, covered, over medium-high heat until tender and lightly charred, 8-10 minutes, turning occasionally. Remove to a cutting board. Cool slightly. Cut cooled corn off the cob. 2. In a large bowl, combine corn, artichokes, red pepper, mozzarella, celery,…