Ingredients
Units
Scale
- 8 fresh ears of corn - charred
- 1 red bell pepper, charred
- 4 - 5 cloves of garlic, grilled
- 2 stalks of celery, chopped
- 1/4-1/2 small red onion, sliced very thin
- 1/2 cup of fresh scallions, chopped
- 4-5 tbs. of fresh cilantro, chopped
- 4-5 tbs. of fresh parsley, chopped
- 4-5 tbs. fresh basil leaves, chopped
- 2 fresh peaches, diced
- 1 1/2 tsp. coarse ground black pepper
- 1 1/2 tsp. sugar
- 1 1/2 tsp. salt
- 1 Jalapeno, grilled
- Juice of one lime
- Juice of one lemon
- 1 tbs. apple cider vinegar
- 1/4 cup of olive oil
Instructions
- Heat a large cast iron frying pan and place the ears of corn in the dry pan. Allow the corn to get charred on all sides.
- Cool the corn down and then carefully slice the corn from the cob.
- Char the bell pepper on all sides. This can be achieved by carefully charring the pepper over an open gas flame or in a dry cast iron frying pan.
- Set the pepper aside and cool before scraping the char, removing the seeds, and slicing.
- Place the garlic and the jalapeno pepper in a small cast iron frying pan and grill to a slight char.
- Cool the jalapeno and garlic and chop.
- In a large bowl combine the corn kernels, sliced onion, jalapeno, garlic, celery, peaches, bell pepper, fresh basil, cilantro, parsley, scallions, and seasonings.
- Add the olive oil, lemon juice, lime juice, and vinegar and mix.
- Refrigerate and serve cold.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Salad
