Southwestern Roasted Corn Salad-

By ghinman

Ingredients

• 8 ears, fresh corn in husks
• 1 red, bell pepper, diced
• 1 green, bell pepper, diced
• 1 red, onion, chopped
• 1 cup chopped, fresho cilantro
• 1/2 cup, olive oil
• 4 cloves garlic, peeled and minced
• 3 limes, juiced
• 1 tsp. white sugar
• salt and pepper to taste
• 1 Tbs. hot sauce

Preparation

Step 1

Place the corn in a lg. pot with enough water to cover, and soak at least 15 min. Preheat grill on high heat. Remove silks from corn, but leave the husks. Place corn on the preheated grill. Cook, turning occasionally, 20 min., or until tender. Remove from heat, cool slightly, and discard husks. Cut the corn kernels from the cob, and place in a med. bowl. Mix in the bell peppers and the onion. In a blender or food processor, mix the cilantro, olive oil, garlic, lime juice, sugar, salt, pepper and hot sauce. Blend until smooth, and stir into the corn salad.