This salad says summer like no other when made with fresh corn, but you can even perk up your winter menu by substituting 4 cups of thawed frozen corn niblets.
8 cobs fresh corn
salt and pepper, to taste
1 red pepper
1 yellow pepper
1/4 cup sun-dried tomatoes, oil-packed, chopped
1 jalapeno pepper, minced
2 tbsp fresh chives, snipped
2 tbsp cilantro, chopped
1 small chipotle pepper
2 cloves garlic
2 tbsp red wine vinegar
1 tsp frozen orange juice concentrate
1/2 cup olive oil
Soak the corn cobs in their husks in a pail of cold water for 20 minutes. Meanwhile, preheat the barbecue on HIGH, placing the red and yellow peppers directly on the grill. Turn the peppers occasionally, charring the skins on all sides. Remove the peppers to a cutting board to cool. When cool enough to handle, peel the charred skin from the flesh; seed and chop. Set aside.
Reduce the heat to MEDIUM. Place the corn cobs on the barbecue, still with their husks on. Turn the cobs about every 5 minutes for a total of 20 minutes. Set aside until cool enough to handle, then peel and cut the niblets from the cobs with a sharp knife into a large bowl. Add to this bowl the chopped red and yellow peppers, the sun-dried tomatoes, jalapeno pepper, chives and cilantro.
In the bowl of a food processor or in a blender, combine the chipotle pepper, garlic, vinegar and orange juice concentrate. Process for 20-30 seconds, then add the olive oil in a slow, steady stream, with machine running. Add salt and pepper to taste. (If you do not have a food processor or a blender, finely mince the chipotle pepper and garlic, then add vinegar and orange juice. Slowly whisk in the olive oil.)
Drizzle the dressing over the corn mixture and serve.