Ingredients:
2 ears fresh corn
1 red bell peppers
2 cloves garlic, peeled and minced
1 chipotle chiles, diced
1 tablespoon fresh cilantro
salt and pepper
Directions:
Heat your outdoor grill.
Shuck and de-silk your corn.
Grill corn until each side is golden brown and let cool.
Roast red pepper on the grill until charred on all sides.
Place the pepper on a towel or covered container to let steam and remove when cool Peel charred skin off the pepper, remove the stem and seeds; dice the flesh Cut the kernels from the corncobs.
Combine all the ingredients and season with salt and pepper.
Serve with tortillas or as a topping for tacos.
Servings: 12
Time preparation: 30 min.
Time total: 50 min.