Title: Corn and chipotle salsa
 Categories: None
      Yield: 1 Servings
 
      4    Ears corn
      1 tb Vegetable oil
           Salt and freshly pepper to
           -taste
      4    Scallions, ends removed and
           -thinly sliced (scallions,
           -green onions, whatever)
      1    Red bell pepper, seeded and
           -finely diced
      2 tb Minced chipotle peppers in
           -adobo sauce (buy a small
           -can of chipotles in adobo
           -sauce==> most likely in the
           -salsa or mexican department
           -of your local grocer) . By
           -the way, it is pronounced
           -Chee-POTE-lays. Also, BTW,
           -I usually use 4 tbsp of
           -chipotles-in-adobo.
      2 tb Sugar
    1/4 c  Cider vinegar
 
  This recipe is from the book "Salsas, Sambals, Chutneys & Chowchows"
  by Messrs. Chris Schlesinger & John Willoughby.
  
  Rub the corn lightly with the vegetable oil and sprinkle lightly with
  the salt and pepper. Grill the corn over a low fire, until the corn
  is slightly charred. Roll the ears with your tongs to be sure they
  cook evenly. Remove the ears from the grill and, as soon as they are
  cool enough to handle, slice the kernels off the cobs. In a large
  bowl, mix the kernels with the other ingredients.
  
  When I haven't been able to find chipotles-in-adobo, I have used 3 to
  4 green jalapenos.