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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