| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | New text im, Cooking rig | 1 | Servings | |
INGREDIENTS
| 2 | c | Sweet white corn; cut from cob |
| 1/4 | c | Olive oil |
| Salt and freshly ground pepper | ||
| 1/3 | c | Red bell pepper; finely diced |
| 1/3 | c | Red onion; finely diced |
| 1/3 | c | Or a combination |
| 1 | ts | Serrano chile; minced, seeded |
| 1 | tb | Herry vinegar |
| 1 | ts | Fresh lemon juice; or to taste |
| 1 | ts | Honey; or to taste |
INSTRUCTIONS
Toss corn with oil and lightly season with salt and pepper. Spread out in a single layer on a baking sheet and roast in a preheated 425 degree oven until very lightly browned. Cool and add to a bowl with rest of ingredients. Cover and store refrigerated for up to 5 days. Yield: approximately 3 cups Copyright, 1996, TV FOOD NETWORK, G.P., All Rights Reserved Recipe By : COOKING RIGHT SHOW #CR9737 Posted to EAT-L Digest 24 October 96 Date: Fri, 25 Oct 1996 06:43:05 -0400 From: Bill Spalding <[email protected]> NOTES : SHOW: 10/2
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