Ingredients
3
ears corn
4
medium green onions
2
teaspoons vegetable oil
1
medium red bell pepper, chopped (1 cup)
2
tablespoons finely chopped Anaheim chilies
3
tablespoons lemon juice
1/4
teaspoon salt
Preparation
Brush grill rack with vegetable oil. Heat coals or gas grill for direct heat.
Husk corn and remove silk. Brush corn and onions with oil.
Cover and grill corn and onions 4 to 6 inches from medium-hot heat 5 minutes. Remove onions from grill; set aside. Turn corn. Cover and grill about 15 minutes longer, turning twice, until tender. Remove corn from grill; cool 20 minutes.
Cut corn from ears. Cut onions into slices. Mix corn, onions and remaining ingredients.
