Let's get grilling

1 Fire up your Kingsford® charcoal, grill temp should be medium to high heat.
2 Coat sweet corn ears evenly with mayonnaise and sprinkle salt and pepper (add cayenne to kick up the heat).
3 Cut peppers in half, de-seed, coat lightly with oil or non-stick spray.
4 Grill corn and peppers until tender, flipping often to get a good char on all sides.
5 Once grilled to your liking, take vegetables off grill and place on counter to cool. Let cool to room temperature.
6 Slice kernels off cob then use the backside of your knife to
7 Dice remaining veggies.
8 Combine veggies with Gournay cheese, add salt and pepper to taste.
9 Serve with your favorite chips!
Cooking for 0 people


  • fresh sweet corn
    3 ears
  • medium red onion
  • red bell pepper
  • orange bell pepper
  • yellow bell pepper
  • soft Gournay cheese with herbs and spices (Boursin)
    1 block
  • black pepper and sea salt (to taste)
  • mayonnaise
    3 tbsp
  • vegetable oil (or high heat grilling non-stick spray)
    3 tbsp

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