10 to 12 ears fresh corn, peeled
4 c. corn
1/2 c. salad oil
1 c. jicama, small dice
2 - 3 Anaheim peppers, roasted and skinned
1 red bell pepper, roasted and skinned
1 to 2 jalapeño peppers, roasted and skinned
1/2 c. cilantro, coarse chopped
For Dressing:
1/2 c. olive oil
1/2 c. lime juice
1/2 c. honey
1/2 tsp. cumin seed, roasted and ground
1/2 tsp. coriander seed, roasted and ground
1/2 tsp. salt
1/2 tsp. black pepper, coarse ground
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Remove husks and silk from corn, wrap in foil, and place in 400ºF conventional oven for 15 minutes or grill until marked on all sides.
Cold-smoke for 30 minutes or hot-smoke for 15 minutes.
Remove and cut corn from cob. Place skinned peppers in smoker for 15 to 20 minutes. Cut jicama and peppers into corn kernel size. In bowl mix dressing; add corn, peppers, jicama and cilantro.
Toss gently, chill. Toss and drain to serve.
Yield: 5 to 6 cups |