| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
Sides, License to, Relishes, Salsas |
4 |
Servings |
INGREDIENTS
| 4 |
|
Ears Corn, Husked And Desilked |
| 1/2 |
|
Red Bell Pepper, Seed And Dice Small |
| 1/2 |
|
Green Bell Pepper, Seed And Dice Small |
| 1 |
sm |
Red Onion, Peel And Dice Small |
| 2 |
tb |
Fresh Chile Pepper Of Your Choice, Minced |
| 1 |
c |
Red Wine Vinegar |
| 1/3 |
c |
Olive Oil |
| 3 |
tb |
Molasses |
| 1/2 |
c |
Fresh Parsley, Roughly Chopped |
|
|
Salt And Freshly Cracked Black Pepper, to taste |
INSTRUCTIONS
Blanch corn in boiling salted water for 2 minutes and drain.
Place the corn around the edges of a HOT FIRE, where the heat is lower, so
it is just barely over the coals. Cook the corn, rolling it around
frequently, for about 3 minutes, or until well browned. Remove from the
grill.
As soon as the ears are cool enough to handle, slice the kernels from the
cobs into a small bowl. Add the remaining ingredients and toss well.
From: License to Grill by Chris Schlesinger and John Willoughby ISBN
0-688-13943-4
Compliments of Garry's Home Cookin' http://members.aol.com/garhow/cooking
Garry Howard, Cambridge, MA garhow@tiac.net
Recipe by: License To Grill by Chris Schlesinger Posted to MC-Recipe Digest
V1 #584 by "Garry Howard" <garhow@tiac.net> on Apr 22, 1997
A Message from our Provider:
“God specializes in surprise endings”