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From Dorothy McNett's recipes at www.dorothymcnett.com. If made with a couple of fresh red ripe tomatoes, this is so refreshing for a chip dip. Add chile peppers, etc. as desired but it is so refreshing with just the roasted corn, tomatoes, and cilantro.
1-2 ears corn on cob, husked
Brush the corn with oil and place on grill or in a grill pan and cook, rotating corn often, until the kernels are just turning brown. Set aside to cool enough to handle. Dice tomatoes into a bowl, sprinkle with salt and pepper. Scrape the cool corn kernels into the tomatoes, add cilantro and parsley, and serve with black bean chips.
Recipe created 1998-06-30.