TAMMY ALGOOD / UT EXTENSION SERVICE
5 ears fresh sweet corn
3 garlic cloves, minced
1 purple onion, peeled and julienned
2 ripe tomatoes, seeded and diced
1 orange bell pepper, roasted, peeled, seeded and diced
1 jalapeno pepper, seeded and minced
2 teaspoons chopped fresh cilantro
1/4 cup olive oil
2 tablespoons red wine vinegar
1/4 teaspoon salt
1/2 teaspoon black pepper
Mixed lettuce leaves
Toasted baguette slices
Spray the corn lightly with cooking spray and grill over medium hot coals,
turning often so they don't burn or char (about 7 minutes). Let cool to
room temperature, then cut the kernels from the cob into a large mixing
Add the garlic, onions, tomatoes, bell peppers, jalapeno and cilantro,
mixing well. In a small bowl, whisk together the olive oil and vinegar.
Pour over the vegetables, then season with the salt and pepper. Toss well.
Cover and refrigerate to allow flavors to meld at least 2 hours.
Bring to room temperature before serving. Place on a bed of mixed lettuce
leaves and serve with toasted baguette slices.
Yield: 6 servings