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@@@@@ Now You're Cooking! Export Format Sweet Corn Relish none 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 ** Exported from Now You're Cooking! v5.57 ** |
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