"This salsa has been a hit at several of our BBQs. Our friends have said they've never had anything like it before and it was devoured! We typically roast the corn for this recipe on the outdoor grill. From the Black Dog Tavern's Summer on the Vineyard Cookbook."

Ingredient :

• 4ears freshly picked corn
• 1red pepper, diced
• 1green jalapeno pepper, minced
• 1bunch fresh cilantro, chopped
• 1small red onion, chopped
• ¹⁄₂cup fresh lime juice
• ¹⁄₄cup sherry wine vinegar
• ¹⁄₄cup olive oil
• 3garlic cloves, minced
• salt and pepper

Directions :

• Cut the kernels from the fresh corn ears. (Grill older ears for 3-5 minutes, or put them under the broiler for 10-15 mins).
• Mix all the ingredients together in a medium-sized bowl. Cover and refrigerate for at least an hour to let the flavors develop.