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BBQ Corn Salad

The chef of the Hyatt Hill Country Resort prepares this Southwestern-style barbecue salad in the restaurant as well as for catered events at the sprawling resort northwest of San Antonio.

10 husked ears of corn
2 cups corn oil
3 cups barbecue sauce (your choice)
2 red bell peppers, diced small
2 green bell peppers, diced small
1 red onion, diced small
1 pound cactus leaves, julienned
1/4 cup fresh lime juice
1 tablespoon chopped garlic
1/4 cup balsamic vinegar
2 bunches cilantro, chopped

Cook corn by first rubbing it with 1-3/4 cups corn oil and then placing it on a prepared grill over charcoal or mesquite. While corn is cooking to a golden brown, baste with up to 2 cups barbecue sauce and turn continuously to avoid burning. Remove corn from grill and allow to cool.

In a large bowl, combine bell peppers, onion, cactus leaves, lime juice, and garlic. When corn has cooled, remove kernels from each cob with a knife. Add corn to bell pepper mixture and stir in remaining 1/4 cup corn oil, balsamic vinegar, chopped cilantro, and remaining 1 cup barbecue sauce. Chill and serve.

Serves 16 - 20

Recipe reprinted from Texas Barbecue

 

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