Title: Sweet Corn Relish
Categories: Side Relish Salsa
Yield: 4 Servings

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 By "Garry Howard" on Apr 22, 1997

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