Sweet Corn Relish

      4    Ears Corn; Husked And                    -Choice, Minced
           -Desilked                           1 c  Red Wine Vinegar
    1/2    Red Bell Pepper; Seed And         1/3 c  Olive Oil
           -Dice Small                         3 tb Molasses
    1/2    Green Bell Pepper; Seed And       1/2 c  Fresh Parsley; Roughly
           -Dice Small                              -Chopped
      1 sm Red Onion; Peel And Dice                 Salt And Freshly Cracked
           -Small                                   -Black Pepper, to taste
      2 tb Fresh Chile Pepper Of Your

  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 [email protected]

  Recipe by: License To Grill by Chris Schlesinger