Ingredients
2 ea Corn on the Cob - Multi Color
1 ea Red Bell Pepper
2 ea Green Onion
1 ea Anahime Chile
2 tbl sugar
1 tbl salt
1 clove garlic
2 tbl fresh cilantro
2 tbl butter
2 tbl lime juice
1/2 tsp adobo chile powder
Preparation
Buy anahime chile 1-2 wks in advance, store on the kitchen counter, and allow to turn orange. In gallon zip lock put 2 ears of corn (shucked) 2-tbl of sugar; 1-tbl of salt; cover with warm water; place in refrigerator and marinate for 1-2 hours. Remove corn from zip lock and grill for about 20-minutes, until corn has grill marks but kernals are still plump. Allow corn to cool enoough to handle; remove kernels from cob with a knife while holding upright on the counter and place in mixing bowl. While corn is grilling, place Red Bell Pepper and roast until charred; place into a bowl and cover with plastic wrap and allow to sweat. Remove charred skin, discard stem, seeds, and pith; cut 1/2 of the bell pepper into 1/4" x 1" pieces and place in mixing bowl; reserve the remain 1/2 for another recipe. Remove the Stem, seeds, and pith from the Anahime Chile; place on the gille until the chile has grille marks; remove from grille; using 1/2 of chile cut into 1/4" x 1" pieces and place in mixing bowl; reserve remaining chile for another recipte. Mince & cursh garlic clove and add to mixing bowl along with sliced green onions; fresh cilantro; butter; lime juice; and adobo chile powder. Mix all the ingredients, salt to taste, and spoon out servings. Garnish with Cilantro Leaves.
