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Grilled Organic Bi-Color Corn and Maui Onion Salad
By Melissa's Corporate Chefs


12 ears Corn husk and silk removed
1 To Your Taste Olive Oil for brushing the corn on the grill
1/4 cup Sherry Vinegar aged
1 tablespoon Dijon Mustard
1 clove Organic Garlic *Roasted and Minced
1 tablespoon Honey
2 whole Lime Juice
1/2 cup Orange Juice
1 jar Fire Roasted Sweet Red Bell Peppers diced small
1 whole Maui Onions sliced thin
4 ripe Plum tomatoes diced small
1 whole Jalapeno Chile diced fine
1 tablespoon Chives chopped
Organic Grinders to your taste


Preheat grill.
Brush the corn with oil and season with salt and pepper to taste.

Grill until slightly charred on all sides, about 2 minutes.

Remove from the grill.

Using a sharp knife, scrape the kernels into a medium bowl.

Combine the vinegar, mustard, and garlic in a large bowl and slowly whisk in the honey, lime and orange juice until emulsified.

Add the corn kernels, bell peppers, onion, tomatoes, jalapeno, and chives, and toss to coat with the dressing.

Season with salt and pepper and organic grinder of your choice.

*Roasted Garlic Tip