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Sauces & Seasonings
3 cups
25-30 minutes
30 minutes
Chef Chris Faulkner
2 pounds sweet red corn
1 organic red onion
1 jar Fire Roasted Sweet Red Bell Peppers
1 bunch cilantro
2 cloves garlic, roasted
2 tablespoons rice wine vinegar
1 Serrano pepper
4 tablespoons olive oil
Salt and fresh ground black pepper to taste
Roast corn with husk removed for 30 minutes at 275°F.
Small dice red onion and red peppers about the same size as the corn. Also chop up cilantro and serrano pepper.
Once corn is roasted remove from cob. Combine all the ingredients. Season with salt and pepper. Serve cold or hot.
