|Corn and Chipotle Salsa|
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.
Origin: "Salsas, Sambals, Chutneys & Chowchows" by Messrs. Chris Schlesinger & John Willoughby.
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