Servings: Serves 4
  • 2 ears fresh corn , off the cob
  • 1 Tbsp. olive oil
  • 1 small diced red pepper
  • 1 diced scallion
  • 1/2 small diced red onion
  • 1/2 cup chopped cilantro
  • 1/2 cup white wine vinegar
  • 2 Tbsp. sugar
  • Salt and pepper to taste
Carefully remove corn by running a knife from top of cob to bottom until all corn is off.

Heat 1 tablespoon of oil in a saut?? pan until smoky.

Add corn and roast until nicely burnt.

Season with salt, cool and reserve.

Dice red pepper, scallions and red onion, place in a mixing bowl.

Add cilantro, white wine vinegar and sugar.

Add corn once cooled.

Mix well until all ingredients are blended together. Season with salt and pepper.