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Grilled Corn Salad

1 1/2 tsp. olive oil
4 ears corn
2 T. lime juice
1 1/2 tsp. olive oil
2 tsp. sugar
1/2 tsp. salt
1/4 tsp. pepper
1/8 tsp. garlic powder
1 c. diced tomato
1 c. diced cucumber, seeded and peeled

Brush 1 1/2 tsp. olive oil over corn. Place corn on grill and cook 20 minutes or until corn is lightly browned, turning every five minutes. Let cool. Cut kernels from cobs to measure 2 cups. Combine lime juice, olive oil, sugar, salt, pepper and garlic powder in a medium bowl. Add corn, tomato and cucumber. Toss. Serves 4. If using leftover (precooked) corn on the cob, grill only 5-7 minutes.

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