| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains | Mexican | 1 | Servings | |
INGREDIENTS
| 4 | Ears corn | |
| 1 | T | Vegetable oil |
| Salt and freshly pepper to | ||
| taste | ||
| 4 | Scallions, ends removed and | |
| thinly sliced scallions | ||
| green onions whatever | ||
| 1 | Red bell pepper, seeded and | |
| finely diced | ||
| 2 | T | Minced chipotle peppers in |
| adobo sauce buy a small | ||
| can of chipotles in adobo | ||
| sauce==> most likely in | ||
| the | ||
| salsa or mexican | ||
| department | ||
| of your local grocer . | ||
| By | ||
| the way it is pronounced | ||
| Chee-POTE-lays. Also | ||
| BTW | ||
| I usually use 4 tbsp of | ||
| chipotles-in-adobo. | ||
| 2 | T | Sugar |
| 1/4 | c | Cider vinegar |
INSTRUCTIONS
This recipe is from the book "Salsas, Sambals, Chutneys & Chowchows" by Messrs. Chris Schlesinger & John Willoughby. Rub the corn lightly with the vegetable oil and sprinkle lightly with the salt and pepper. Grill the corn over a low fire, until the corn is slightly charred. Roll the ears with your tongs to be sure they cook evenly. Remove the ears from the grill and, as soon as they are cool enough to handle, slice the kernels off the cobs. In a large bowl, mix the kernels with the other ingredients. When I haven't been able to find chipotles-in-adobo, I have used 3 to 4 green jalapenos. Posted to CHILE-HEADS DIGEST V3 #355 by Ultralonox@aol.com on Jun 14, 1997
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Nutrition (calculated from recipe ingredients)
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Calories: 417
Calories From Fat: 129
Total Fat: 14.5g
Cholesterol: 0mg
Sodium: 18.1mg
Potassium: 437.5mg
Carbohydrates: 67.6g
Fiber: 4.4g
Sugar: 32.2g
Protein: 2.4g