Ingredients
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.
Preparation
Shuck corn, lightly coat it with olive oil and grill on BBQ until lightly roasted; cut kernels off cob.
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.
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.
Cut cherry tomatoes into halfs or quarters to yield about 3/8 to 1/2 inch pieces.
Toss ingredients in large bowl. In another bowl, whisk together dressing, then mix into salad. Taste and adjust sugar, chili and salt to taste.
Variation: Add 1 can drained and rinsed black beans.
