4 Ears Corn, Husked And Desilked
1/2 Red Bell Pepper, Seed And Dice Small
1/2 Green Bell Pepper, Seed And Dice Small
1 small Red Onion, Peel And Dice Small
2 tbsp Fresh Chile Pepper Of Your Choice, Minced
1 cup Red Wine Vinegar
1/3 cup Olive Oil
3 tbsp Molasses
1/2 cup Fresh Parsley, Roughly Chopped
Salt And Freshly Cracked Black Pepper, to taste
|
|
Blanch corn in boiling salted water for 2 minutes and drain.
Place the corn around the edges of a HOT FIRE, where the heat is lower, so it is just barely over the coals. Cook the corn, rolling it around frequently, for about 3 minutes, or until well browned. Remove from the grill.
As soon as the ears are cool enough to handle, slice the kernels from the cobs into a small bowl. Add the remaining ingredients and toss well.
From: License to Grill by Chris Schlesinger and John Willoughby ISBN 0-688-13943-4
Compliments of Garry's Home Cookin' http://members.aol.com/garhow/cooking Garry Howard, Cambridge, MA garhow@tiac.net
Recipe by: License To Grill by Chris Schlesinger Posted to MC-Recipe Digest V1 #584 by "Garry Howard" <garhow@tiac.net> on Apr 22, 1997
|
|
