Name: Roasted Corn And Red Pepper Relish
Ingredients: 6 Ears fresh corn; unhusked; 8 Cloves garlic; left as is; 5 tb Olive oil; Plus; 1 ts Olive oil; 1 lg Red bell pepper; 1/4 ts Jalapeno pepper; (up to 1 teas),; ; seeded and; Chopped; 2 1/2 tb White wine vinegar; 1/4 c Fresh parsley; chopped; 1 Whole scallion; trim,slice thin; Salt and freshly ground pepper

As we become soft and lazy in our bodies, we tend to become soft and lazy spiritually. When Paul talked about making his body his slave, so that after having preached to others he himself would not be disqualified, he was not thinking about physical disqualification, but spiritual. He knew well that physical softness inevitably leads to spiritual softness. When the body is pampered and indulged, the instincts and passions of the body tend to get the upper hand and dominate our thoughts and actions. We tend to do not what we should do, but what we want to do, as we follow the craving of our sinful nature.

Jerry Bridges

CATEGORY	CUISINE	TAG	YIELD
Grains		Veg08	1	servings

INGREDIENTS

6		Ears fresh corn; unhusked
8		Cloves garlic; left as is
5	tb	Olive oil
		Plus
1	ts	Olive oil
1	lg	Red bell pepper
1/4	ts	Jalapeno pepper; (up to 1 teas),
		; seeded and
		Chopped
2 1/2	tb	White wine vinegar
1/4	c	Fresh parsley; chopped
1		Whole scallion; trim,slice thin
		Salt and freshly ground pepper

INSTRUCTIONS

Soak the fresh corn in a pot of cold water for about 1 hour. Preheat the
oven to 400&deg;.
Place the garlic in a piece of aluminum foil, drizzle with 1 teaspoon of
the oil, and wrap tightly. Place the bell pepper on another piece of
aluminum foil. Do not wrap. Place the drained corn directly on the oven
rack and roast along with the garlic and bell pepper. Remove the corn and
garlic after 10 minutes and let cool slightly. Squeeze the garlic cloves
out of their skins and chop. Husk the corn and, using a sharp knife, cut
the kernels off the cobs into a medium size bowl.
Roast the bell peper, turning it every few minutes, until almost charred on
all sides, for a total of about 15 minutes. Wrap the pepper in the foil and
let cool slightly, about 5 minutes. Peel the skin off the pepper, remove
the seeds and core, and chop it.
Mix the corn with the chopped garlic and bell pepper and add the remaining
ingredients. Taste for seasoning, adding more jalapenos if desire.
Makes about 2 cups.
Recipe from cookbook - Roasting, by Kathy Gurnst ISBN 0-02-051340-2
Recipe by: Roasting, by Kathy Gunst
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