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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Ingredients:
8 ears corn, husked |
1 red onion |
2 sweet red peppers |
1/2 cup(s) cup chopped fresh cilantro or parsley |
1/4 cup(s) cup copped fresh chives or green onions |
1/3 cup(s) rice or cider vinegar |
1 tablespoon(s) orange juice concentrate |
1 clove(s) garlic |
1 1/2 teaspoon(s) minced chipotle chile |
1 teaspoon(s) salt |
1/2 teaspoon(s) pepper |
2 tablespoon(s) olive oil |
Directions:
1. Barbeque corn directly on the grill. Turn & cook until corn is dotted with brown. (Sometimes I precook the corn before browning on the grill or add a can of corn niblets.)
2. Slice onion into 1/2 rings & grill on both sides until cooked & browned. Dice.
3. Place peppers on barbeque & grill until blackened on all sides. Cool, peel & discard ribs & seeds. Dice.
4. Cut off niblets from top to bottom.
5. In large bowl, combine corn, onion, red pepper, cilantro & chives.
6. In small bowl, combine vinegar, orange juice, garlic, chipotle, salt & pepper. Whisk in olive oil. Toss vegetables with dressing. Taste & adjust seasonings.
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