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Sweet Corn Relish

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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 small red onion; peel and dice small
2 tablespoons fresh chile pepper of your choice; minced
1 cup red wine vinegar
1/3 cup olive oil
3 tablespoons molasses
1/2 cup fresh parsley; roughly chopped
salt and freshly cracked black pepp; to taste

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. Source: " License to Grill" by Chris Schlesinger and John Willoughby ISBN 0-688-13943-4 Posted to the BBQ List by Garry Howard, Cambridge, MA - - - - - - - - - - - - - - - - - -

Yield: 4 servings

Preparation Time: 0:00


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