This is really a summer recipe because it calls for grilled corn on the cob, although in a pinch you could make it with canned corn.
- Four ears of corn, grilled or boiled
- 1 red bell pepper
- 1 green bell pepper
- 1/4 cup peppadews
- 1/2 medium sweet onion (I prefer Vidalia’s)
- 2 stalks celery
- 1 grilled Bartlett pear
- Pear Balsamic Vinegar
- Olive oil
This is a dish that is best made ahead, because the corn and pear must cool.
Prepare the corn (grill — about an hour at 350 with indirect heat — or boil — about 3-5 minutes — do not over cook). When cool, cut the kernels off the corn. Place in a bowl.
Grill the pear (this takes 10-15 minutes). Cut the pear into quarters and place on medium grill. Turn once. The pear should be firm but not hard. When cool, cut into small pieces.
Cut the peppers into small pieces. Dice the onion and peppadews. Chop the celery.
Combine ingredients in large bowl. Dash of olive oil and a few splashes of vinegar.
Stir and serve. Serves 6-8.