69°F
Sponsored by
Election HQ

Roasted Corn Salad

<P><SPAN style="FONT-FAMILY: arial,helvetica,sans-serif; FONT-SIZE: small"><SPAN style="FONT-SIZE: 12pt"></SPAN></SPAN>&nbsp;</P>
Roasted Corn SaladChef Michael Lomonaco Serves 4INGREDIENTS4 ears corn1 large sweet red pepper, quartered and seeded1 small red onion, thinly sliced1 jalape�o pepper, seeded and finely diced1 garlic clove, finely chopped1/4 cup chopped cilantro,1/2 cup olive oil3 tablespoons white wine vinegar1 tablespoon sugar1/2 teaspoon salt1/2 teaspoon black pepperDIRECTIONSPeel 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.� 2008 MSNBC Interactive
Page: [[$index + 1]]
comments powered by Disqus

Most Recent Stories

News Stream

KARK Twitter Feed