| 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°.
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
Converted by MM_Buster v2.0l.
A Message from our Provider:
“Our love for God is the heartbeat of our mission.”