Roasted Sweet Summer Corn and roasted vegetables with chipotle seasoning. Perfect for aside salad, on a bed of lettuce or topping your hot dogs.
Serves: 3 Cups
Ingredients
2 large ears of corn in husk
¼ small onion, quartered
1 large sweet bell pepper, seeded and halved
1 small jalapeno, seeded and halved
1 large tomato, diced
1 tbsp lime juice
½ Tbsp parsley or cilantro
¼ tsp chipotle powder or paprika
dash salt & pepper
¼ cup avocado, diced
Instructions
Soak corn in water for about 10 minutes - 30 minutes.
Spray grill with cooking spray and preheat grill to medium heat for about 5 minutes.
Place corn, onion, jalapeno and bell pepper on grill; cook for about 10 minutes, turning every two minutes or until corn is slightly roasted, peppers are chard and onions are slightly chard.
Place chard peppers in a brown paper lunch bag and let them steam and cool off. Once cool enough to handle, carefully peel away the skin.
Cut corn off of the cob by placing in a bowl and carefully cutting off the kernels.
Chop onion and peppers into bite size pieces.
In a medium bowl, combine corn, onion, pepper, tomatoes, lime juice, cilantro, chipotle powder, salt, pepper and avocado.
Notes
The peppers and onions will cook a little quicker then the corn, so be careful to watch your vegetables.