| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains |
Mexican |
|
1 |
Servings |
INGREDIENTS
| 4 |
|
Ears corn |
| 1 |
tb |
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 |
tb |
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 |
tb |
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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