Roasted Corn, Chilies and Peppers

Roasted Corn, Chilies and Peppers

Miz Helen's Kitchen

Ingredients

6 ears fresh corn, roasted with the husk, cut from the cob

3 Roasted Poblano Chili Peppers, chopped

2 cups green chilies, chopped

2 large jalapeno, seeded and chopped

1 red bell pepper, chopped

1 red onion, chopped

3 cloves garlic, minced

4 cups heirloom cherry tomatoes, sliced in half

1 cup fresh cilantro, chopped

1/4 cup red wine vinegar

1/2 cup olive oil

1/4 cup sugar

1 teaspoon salt

1 teaspoon pepper

1 teaspoon cumin

1/2 teaspoon hot sauce

2 cups Feta Cheese, crumbled

Directions

I use my Grilled Corn Recipe For Grilling The Corn.

After the corn has cooled then cut it off the cob.

Place the corn into a large mixing bowl.

Add the Poblabo Chili Peppers, that you can roast, peel and chop or get them in a jar.

Stir together the green chilies, jalapeno's, bell pepper, onion, garlic, tomatoes and cilantro.

Pour into a mixing jar the vinegar, oil, sugar, salt, pepper, cumin and hot sauce.

Place the lid on the jar, then shake really well to mix the dressing.

Add the dressing to the corn and chili mixture and toss well.

Add the cheese to the top of the dish.

Refrigerate for at least one hour before serving.

Enjoy!