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"Diana, just a quick heads up to let you know we are still using your cookbook and the guys will often be heard saying what would Diana say about this or that....really good feed back... I made your potato salad and the oriental coleslaw on Sat. for a family luncheon and had rave reviews so thanks again."
BC Hydro
Grilled Corn Salsa
Serve this delicious salsa over grilled chicken or fish, in a quesadilla or tossed on top of a lunch salad with fresh shrimp and avocado.
2 red bell peppers, seeded and halved
3 ears of corn, husks and silk removed
6 green onions
2 Tbsp olive oil (divided)
2 cloves garlic, minced
1 tsp cumin
2 Tbsp fresh lime juice
½ jalapeño pepper minced (optional)
1 Tbsp chipotle hot sauce or other hot pepper sauce
1/2 cup chopped fresh cilantro
Pinch of salt and pepper to taste
Method: Lightly oil peppers and corn and grill on hot BBQ until grill marks appear (5-10 minutes). Cool slightly and cut corn off the cob and chop peppers and green onions.
In a large bowl combine 1 tbsp olive oil, cumin, lime juice, hot sauce and jalapeño. Toss in vegetables, season to taste and allow to cool completely. Add fresh cilantro and serve.