John’S Roasted Corn Salad

• 3 ears fresh corn (preferably sweet white corn),
• 1 cup cherry tomatoes,
• 1 red bell pepper,
• 1 pasilla or poblano pepper,
• 1/2 onion,
• 1 jalepeno,
• 1 tbs Extra virgin olive oil.
• Dressing:
• juice of 1 lime,
• 1-1/2 oz. dry white wine,
• 1 tbs thai fish sauce,
• 1 tsp sugar,
• 2 tbs Extra virgin olive oil,
• 1/2 tsp Asian chili sauce (Sriracha Chili Sauce) for heat. A couple of dashes of cayenne pepper can be substituted for the Asian chili sauce.

1. Shuck corn, lightly coat it with olive oil and grill on BBQ until lightly roasted; cut kernels off cob.
2. Roast peppers on BBQ turning until lightly charred on all sides. Place in paper bag for 5 minutes to allow the skin to loosen. Peel, remove seeds and cut into 1/4-inch dice. Use half of the red and the whole Pasilla or Poblano.
3. Cut jalapeno in half, remove ribs and seeds and cut into very fine dice. Cut onion into 1/4" dice. Saute both in 1 tbs EVO untill soft, and let cool.
4. Cut cherry tomatoes into halfs or quarters to yield about 3/8 to 1/2 inch pieces.
5. Toss ingredients in large bowl. In another bowl, whisk together dressing, then mix into salad. Taste and adjust sugar, chili and salt to taste.
6. Variation: Add 1 can drained and rinsed black beans.

corn, cherry tomatoes, red bell pepper, pepper, onion, jalepeno, olive oil, dressing, lime, white wine, fish sauce, sugar, olive oil, chili sauce

Taken from www.epicurious.com/recipes/member/views/john-s-roasted-corn-salad-1224052 (may not work)