Heathertee2002
Connecticut
Senior Member
Joined: 07/18/2003
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I didn't feel like firing up the grill so cut the raw corn off the cob and "toasted" it in a hot skillet with just a bit of corn oil until the kernels started to brown. It worked fine.
5 or 6 ears sweet corn, grilled and cut off the cob, or cut off the cob and toasted as described above.
1/2 cup cider vinegar
1/2 cup sugar
1 teaspoon salt
1 tablespoon mustard seed
1 teaspoon crushed red pepper or to taste, or you can use a few drops of Tabasco
2 large ripe sweet peppers (I used one red and one gold) cut in thin strips
1 red or sweet onion, peeled and cut in thin strips
Put the vinegar, sugar and spices in a medium-sized, non-reactive pan (enamel, stainless steel, or glass) and bring to a boil; simmer for five minutes. Add the slivered peppers, onion, and the corn. Bring back to the boil and simmer until the onion is translucent, about 7 to 10 minutes. Cool and refrigerate.
Heather
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