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Let me start by dutifully informing you that I am no chef.  Those who know me may even add this is an understatement.  While I have acquired confidence in a handful of dishes, my imaginary cuisine is of dramatically higher quality than my real-life menu.  Yet, I continue to put my nose to the grindstone or my pan to the flame as it were.  Someday soon, I would like to have a repertoire of a week’s set of three meals and maybe a reliable dessert.

Recently, I have been attracted to salads and relishes.  I think I find the ease and variety appealing.  In the spirit of sharing, I offer the following recipe.  Perhaps, I will add a few more in the weeks ahead.

Pepper-Corn Salad

Ingredients:

Three bell peppers (I prefer the multicolor or ‘stoplight’ package)

Two or three ears of corn (One can is a serviceable substitute in a pinch)

1/4 cup Dijon mustard

Two tablespoons Agave nectar (or honey)

Two tablespoons Balsamic vinegar (red wine vinegar works, as does raspberry vinegar for a sweeter touch)

Black pepper to your taste

 

Directions:

Roast the corn (I like to have the ears pre-soaked in the husk in water for about one half-hour) on a gas grill.  I haven’t timed the corn but I use a medium flame and turn the corn twice after allowing the husk to char.  This is usually long enough for the water in the husks to steam into the corn kernels.

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While the corn is on the grill, I clean and dice the peppers (seeds removed).  I also mix the dressing ingredients – mustard, vinegar, nectar, black pepper – in a large bowl.  What ever container you use, be sure there is room to toss all of the corn and peppers.

When the corn is done, I remove the husk and silk from the ears.  Then, on a large plate (and careful of the heat), I cut the cobs in half.  Placing the new flat end to the plate, I cut the kernels from the cob.

The corn and peppers are mixed together in the dressing.  I make sure the dressing covers the corn and peppers as evenly as possible.

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I serve the salad hot with a grilled salmon or a toasted sandwich. It is equally enjoyed, however, after chilling overnight.

 

If this finds your tastes pleased, let me know.  If you put your own twist or have a recommendation for recipes, I’m open to those also.

Until next time, eat up!

 

 

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