Recipe - Charred Corn Salad

4 tablespoon Fruity olive oil
4 Ears of fresh corn
1 Red bell pepper
1 Poblano chile
2 Garlic cloves; minced
One fourth cup Fresh lime juice
1 tablespoon Pureed chipotle chiles en
adobo
1 cup Diced red onion
1 cup Cooked black beans; rinsed
in cold water (don't use
mushy beans)
One fourth cup Minced cilantro

Recipes by Jacqueline Higuera McMahan

Grill the corn over white ashcovered coals, or use a gas grill or the
broiler. I serve this salad/salsa as a relish with just about anything, and
even take it on picnics to eat with sandwiches.

INSTRUCTIONS: Rub 2 tablespoons of the olive oil over the corn, bell and
poblano peppers. Place on a hot grill and cook, turning frequently, until
the vegetables are lightly charred. This will take 8 to 10 minutes. Remove
the vegetables to a platter and let cool until you can handle them. Combine
the garlic, lime juice, the remaining 2 tablespoons olive oil and the
chipotle in a blender; process to a dressing consistency. Slice the corn
kernels off the cobs into a large bowl.

Leave most of the blackened skins on the peppers for a smoky flavor. Stem
and seed the peppers, then dice the flesh. Add the peppers, onion and black
beans to the corn. Pour the dressing over the vegetables and toss to blend.
Sprinkle the cilantro over the salad and toss again. Serves 6.

PER SERVING: 195 calories, 5 g protein, 25 g carbohydrate, 10 g fat (1 g
saturated), 0 mg cholesterol, 30 mg sodium, 6 g fiber. Posted to
CHILEHEADS DIGEST V4 #102 by Bob Batson bob@sky.net on Aug 28, 1997