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Prep Time: 30 Minutes Cook Time: 240 Minutes |
Ready In: 270 Minutes Servings: 6 |
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Use this recipe to use up the vegetables that are so plentiful this time of year! Ingredients:
canola oil |
4 ears corn |
1 large red bell pepper |
1 large orange bell pepper |
1 jalapeno pepper |
1/4 cup red onion, chopped |
1/4 cup fresh parsley, chopped |
1/3 cup fresh lime juice |
1 tablespoon canola oil |
salt |
Directions:
1. Remove ears of corn from their husk. Brush ears with canola oil and grill over medium heat, turning frequently until corn is slightly browned on all sides, about 10 minutes. Remove corn kernels from cobs with a sharp knife.
2. In a large bowl, combine corn kernels, red and orange bell pepper, jalepeno, chopped onion, parsley, lime juice, 1 Tbsp canola oil and salt to taste.
3. Refrigerate at least 4 hours to allow flavors to blend together.
4. Cooking time is refrigeration time.
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