Title: Corn and Chipotle Salsa
Categories: None
Yield: 1 Servings

4 Ears corn
1 tb Vegetable oil
Salt and freshly pepper to
-taste
4 Scallions, ends removed and
-thinly sliced (scallions,
-green onions, whatever)
1 Red bell pepper, seeded and
-finely diced
2 tb 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
-Chee-POTE-lays. Also, BTW,
-I usually use 4 tbsp of
-chipotles-in-adobo.
2 tb Sugar
1/4 c 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 chipotles-in-adobo, I have used 3 to 4
green jalapenos. Posted to CHILE-HEADS DIGEST V3 #355 by Ultralonox@aol.com
on Jun 14, 1997