Grilled Corn Salad
|Ears of corn||8 , husked|
|Sweet red peppers||2|
|Chopped parsley||1⁄2 Cup (8 tbs)|
|Chopped chives/Green onions||1⁄4 Cup (4 tbs)|
|Rice vinegar/Cider vinegar||1⁄3 Cup (5.33 tbs)|
|Orange juice concentrate||1 Tablespoon|
|Garlic||1 Clove (5 gm), minced|
|Minced chipotle chile||1 1⁄2 Teaspoon|
|Olive oil||2 Tablespoon|
Barbecue corn directly on grill.
Turn and cook until corn is dotted with brown.
Slice onion into 1/2 inch /1 cm rings and grill on both sides until cooked and browned.
Place peppers on barbecue and grill until blackened on all sides.
Cool, peel and discard ribs and seeds.
Cut ofFniblets by breaking cobs in half and standing cut end on cutting board (page 88).
Cut ofFniblets from top to bottom.
In large bowl, combine corn, onion, red pepper, cilantro and chives.
In small bowl, combine vinegar, orange juice concentrate, garlic, chipotle, salt and pepper.
Whisk in olive oil.
Toss vegetables with dressing.
Taste and adjust seasonings.