GRILLED CORN AND PEPPERS

Grilled Corn and Peppers image

"Every Fourth of July, we invite friends to our houseboat for a cookout," writes Cindy Williams of Fort Myers, Florida. "We always have corn on the cob prepared this way, and everyone loves it. The onions and peppers add fantastic flavor to the sweet ears of corn."

Provided by Taste of Home

Time 40m

Yield 8 servings.

Number Of Ingredients 5

Ingredients

3 cups Italian salad dressing
8 large ears fresh corn, husked and cleaned
4 medium green peppers, julienned
4 medium sweet red peppers, julienned
2 medium red onions, sliced and separated into rings

Steps:

Place salad dressing in a large resealable plastic bag or shallow glass container. Add corn, peppers and onions; turn to coat. Seal or cover and refrigerate for 30 minutes. , Drain and discard marinade. Place vegetables in a grill pan or disposable foil pan with holes punched in the bottom. Grill, covered, over medium heat for 25 minutes or until corn is tender, turning frequently.

Nutrition Facts : Calories 145 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 452mg sodium, Carbohydrate 33g carbohydrate (0 sugars, Fiber 5g fiber), Protein 4g protein. Diabetic Exchanges