Servings:
Serves 4 Servings
Ingredients
- 4 ear corn
- 1 ear large sweet red pepper, quartered and seeded
- 1 ear small red onion, thinly sliced
- 1 ear jalapeño pepper, seeded and finely diced
- 1 ear garlic clove, finely chopped
- 1/4 cup chopped cilantro,
- 1/2 cup olive oil
- 3 tablespoon white wine vinegar
- 1 tablespoon sugar
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
Preparation
Baking Directions:
Peel back the corn husk, remove the silk, enclose the corn once again and grill the corn for 4-6 minutes over a hot flame.
While the corn is roasting, add red peppers to the grill and quickly char their exterior.
Remove corn and peppers from the grill and allow to cool.
When the corn has cooled, peel back the husk, and using a sharp knife, remove the corn kernels from the cob.
Discard the cob.
Cut the red pepper into strips and combine the corn, red pepper, red onion, jalapeno, garlic and cilantro in a bowl.
Add the oil, vinegar, sugar, salt and pepper and allow to marinate before serving.
