Chile Corn Salsa

Ingredients:	4 ears of corn, husked & desilked 1 Tablespoon peanut oil 4 Scallions, diced fine 1 Red Bell Pepper 2 Tablespoons minced Red Chile 1 Tablespoons sugar 1/4 cup Cider Vinegar Salt & Pepper to taste
Preparation:	Lightly oil & grill corn over open fire until golden brown. Cool and remove from cob. Add remaining ingredients, quickly stir fry to heat. Excellent served warm over cooked turkey.
Suggestion:	Recipe: Chef Randall H. Pentecost