Lime Roasted Corn Salad
10 Ears of Corn Husked
2 Red Bell Peppers
3 Zucchini, sliced lengthwise in 1/8 inch thickness
1 Small Jicama, peeled and diced in small cubes
4 Serrano Chiles or Jalapenos
1 Large bunch of Cilantro
5 TBSP of Kitchen Line Sauvignon Blanc Vinegar or Rice Wine Vinegar
2 Limes, juiced
Pasolivo Lime Oil, enough to coat vegetables
Salt and Pepper to taste
Coat the corn, bell peppers, sliced zucchini and chilies with cooking spray and add salt and pepper. Grill the coated vegetables until they take on color. Remove and cool. Remove corn from cob and add to large bowl. Peel and cut bell peppers and cut Zucchini into medium dice and add to corn. Small dice the chilies and add with Jicama to bowl. Remove stems and chop the cilantro and add to bowl. Add Pasolivo Lime oil, enough to coat mixture. Add vinegar and lime juice. Salt and pepper to taste.
Serves 12-15 as a side dish.