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
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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