The roasted flavour comes through well in this southwestern beauty. Serve with tortilla chips, pita wedges or grilled meats.
3–4 large cobs of sweet corn (about 3 cups of kernels)
1/2 cup chopped green pepper
1/2 cup chopped red pepper
1–2 tablespoons chopped hot pepper, to taste
1 medium tomato, chopped
1/4 cup sliced black olives
2 garlic cloves, minced
1 tablespoon white vinegar
2 tablespoons cider or red wine vinegar
1/2 teaspoon pepper
Husk corn and grill covered for 7–10 minutes turning occasionally until corn starts to brown. Cool until able to hold cobs. Cut corn off the cob. Combine all ingredients in a large bowl. Cover and chill for several hours.
Yield: 4 cups.