• 1 ear corn, cleaned

  • 1 green bell pepper, minced
  • ½ charred yellow onion, minced
  • 1 teaspoon Rojas pepper mixture* (see below)
  • 1 teaspoon smoked paprika vinegar (espillete)
  • 1 teaspoon sherry vinegar
  • 1 cloves garlic, paste
  • 2 tablespoons cilantro, chopped
  • As needed seasalt
  • l teaspoon ground coriander
  • ½ cup extra virgin olive oil, Arbosana


Place corn on preheated grill with no oil; turn as it heats to char slightly but not cook through; remove from grill and cur corn off cob; refrigerate to cool completely.  Place corn in a large bowl with remaining ingredients and toss to combine.

*To prepare Rojas pepper:  place 2 each of the following dried peppers on sheet pan with parchment – ancho, pasilla, poblano; arbol, padron and cayenne; toast in a 350°F for 3 minutes; rotate and toast 2 additional
minutes; remove and cool completely; with gloved hands, remove stem and seeds, discard; place remaining pepper in a large bowl; cover peppers with boiling water and then plastic film; steep for 20 minutes; drain off water and discard; chop peepers finely by hand and reserve chilled.
for service.


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