Recipe - Corn And Chipotle Salsa

4 Ears corn
1 tablespoon Vegetable oil
Salt and freshly pepper to
taste
4 Scallions, ends removed and
thinly cut or sliced up (scallions,
green onions, whatever)
1 Red bell pepper, seeded and
finely minced
2 tablespoon Minced chipotle peppers in
adobo sauce (buy a small
can of chipotles in adobo
sauce== most likely in the
salsa or mexican department
of your local grocer) . By
the way, it is pronounced
CheePOTElays. Also, BTW,
I usually use 4 tbsp of
chipotlesinadobo.
2 tablespoon Sugar
One fourth cup Cider vinegar

This recipe is from the book "Salsas, Sambals, Chutneys & Chowchows" by
Messrs. Chris Schlesinger & John Willoughby.

Rub the corn lightly with the vegetable oil and sprinkle lightly with the
salt and pepper. Grill the corn over a low fire, until the corn is slightly
charred. Roll the ears with your tongs to be sure they cook evenly. Remove
the ears from the grill and, as soon as they are cool enough to handle,
slice the kernels off the cobs. In a large bowl, mix the kernels with the
other ingredients.

When I haven't been able to find chipotlesinadobo, I have used 3 to 4
green jalapenos. Posted to CHILEHEADS DIGEST V3 #355 by Ultralonox@aol.com
on Jun 14, 1997