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Roasted Corn & Black Pea Salad
From Dorothy McNett's Recipe Book at www.dorothymcnett.com.
2 ears of corn, husks and silks removed
Grill the ears of corn on a stove-top grill or outside on barbecue until the corn starts to brown a little. Remove the corn from the cob and combine with the peas, onion, peppers, garlic, and cilantro. Set aside. In a small glass measuring cup, whisk together the oil and vinegar. Pour over the corn mixture, add salt and pepper and stir to combine. Cover and refrigerate at least 1 hour until chilled. Serve cold.
Recipe created 1996-05-18.