1 green bell pepper, halved, seeded and coarsely chopped
1 cup cherry tomatoes, halved
1/4 cup chopped onion
3 Tablespoons chopped cilantro
2 Tablespoons chopped parsley
Directions
Soak wood chips in water at least one hour.
Preheat grill to MEDIU-HIGH heat or GRILL ZONE (ORANGE). Set SmokeStation™ burner on LOW.
Drain wood chips; place in SmokeStation drawer.
Grill corn covered 12 to 14 minutes, turning occasionally and brushing with Italian salad dressing until cooked and slightly charred.
Cut corn off the cob; place in a large bowl. Stir in green pepper, cherry tomatoes, onion, cilantro, parsley and remaining salad dressing. Cover with plastic wrap and refrigerate 3 hours.
1 green bell pepper, halved, seeded and coarsely chopped
1 cup cherry tomatoes, halved
1/4 cup chopped onion
3 Tablespoons chopped cilantro
2 Tablespoons chopped parsley
Directions
Soak wood chips in water at least one hour.
Preheat grill to MEDIU-HIGH heat or GRILL ZONE (ORANGE). Set SmokeStation™ burner on LOW.
Drain wood chips; place in SmokeStation drawer.
Grill corn covered 12 to 14 minutes, turning occasionally and brushing with Italian salad dressing until cooked and slightly charred.
Cut corn off the cob; place in a large bowl. Stir in green pepper, cherry tomatoes, onion, cilantro, parsley and remaining salad dressing. Cover with plastic wrap and refrigerate 3 hours.
