Ingredients Jump to Instructions ↓

  1. 4 Corn - husked and de-silked

  2. 1 cup 237ml Red wine vinegar

  3. 1/2 Red bell pepper - seeded and diced small

  4. 1/2 Green bell pepper - seeded and diced small

  5. 1/3 cup 78ml Olive oil

  6. 3 tablespoons 45ml Molasses

  7. 1/2 cup 73g / 2.6oz Fresh parsley - roughly chopped

  8. 1 Red onion - peeled and diced (small) Salt and freshly cracked black pepper to taste

  9. 2 tablespoons 30ml Fresh chile pepper of your choice minced

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Blanch corn in boiling salted water for 2 minutes and drain. Place the corn around the edges of a HOT FIRE, where the heat is lower, so it is just barely over the coals. Cook the corn, rolling it around frequently, for about 3 minutes, or until well browned. Remove from the grill. As soon as the ears are cool enough to handle, slice the kernels from the cobs into a small bowl. Add the remaining ingredients and toss well.


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