Saturday, July 15, 2006

Cooking: Roast Corn Salad

My brother came up with this recipe, and it was fabulous!

1 1/2 red onions
3 medium poblanos
2 red peppers
10 cobs of corn
olive oil
fresh lime juice
red chili pepper flakes
salt & pepper

Grill all until slightly charred and cooked through. While still warm, chop vegetables and mix in a bowl with equal parts olive oil and lime juice. Add paprika to taste, and chopped cilantro at the end...salt and pepper to taste with chili flakes for added spice.

It's spicy so hold off on the chili flakes until you've tasted the final product, let it sit for an hour in the bowl before you serve it. Also mix in the vinagrette while everything is warm so it is absorbed in the salad. its a great light alternative to rice or orzo

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