Ingredients

• 4 whole cobs of corn, husks on (approx. 3 ½ cups of corn kernels)
• 1 cup (250 ml) cooked or canned green lentils, drained and rinsed
• 1 cup (250 ml) finely chopped red bell pepper
• 2 Tbsp (30 ml) chopped green onion
• 1 Tbsp (15 ml) minced jalapeno pepper
• 4 Tbsp (60 ml) lime juice
• 1 Tbsp (15 ml) lime zest
• 3 Tbsp (45 ml) chopped fresh cilantro
• 2 Tbsp (30 ml) canola oil
• ½ tsp (2 ml) each salt and pepper
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Instructions

1. Preheat grill to 400° F (200° C)
2. To prepare corn, gently pull back husks and remove inside silk. Place husks back around corn. Soak cobs of corn in lightly salted water for 10 minutes (this will help to keep kernels juicy when grilling).
3. After 10 minutes, shake off excess water and put corn on grill. Cook with BBQ lid down for 15-20 minutes turning every 5 minutes. Husks should be charred and the kernels tender. Remove from grill and set aside to cool. Once cooled enough so that you can handle, remove husks from corn and cut off kernels.
4. Toss kernels with lentils, peppers, and onion.
5. In a small bowl, whisk jalapeno pepper, lime juice and zest, cilantro, canola oil, salt and pepper together and toss with corn and lentil mixtures.
6. Serve warm or cold.

Notes