| 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 <billspa@ICANECT.NET>
NOTES : SHOW: 10/2
A Message from our Provider:
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