Sweet Corn Relish

         Yield: 4 Servings
Categories: License to, Relishes, Side dishes, Salsas

4 Ears Corn, Husked And -Desilked 1/2 Red Bell Pepper, Seed And -Dice Small 1/2 Green Bell Pepper, Seed And -Dice Small 1 sm Red Onion, Peel And Dice -Small 2 tb Fresh Chile Pepper Of Your -Choice, Minced 1 c Red Wine Vinegar 1/3 c Olive Oil 3 tb Molasses 1/2 c Fresh Parsley, Roughly -Chopped Salt And Freshly Cracked -Black Pepper, to taste 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. From: License to Grill by Chris Schlesinger and John Willoughby ISBN 0-688-13943-4 Compliments of Garry's Home Cookin' http://members.aol.com/garhow/cooking Garry Howard, Cambridge, MA garhow@tiac.net Recipe by: License To Grill by Chris Schlesinger Posted to MC-Recipe Digest V1 #584 by "Garry Howard" <garhow@tiac.net> on Apr 22, 1997