Roasted peppers have a way to increase appetite. Something about the flavors, and the aroma sets those little critters in the tummy clamoring for sustenance, setting off a chain reaction of gurgling noises and overworked oesophagus trying to keep all that accumulating saliva under control.
Combine them with charred corn, and you have one winner of a dinner all ready to be gobbled up.
The chipotle mustard mayo is a fancy dip that only serves to compliment the flavors of corn and pepper.
I served it as a side of firecracker salmon on tequila sauce. More on this one coming up soon.
- 1 cup frozen corn
- 1 cup assorted red, green,yellow bell peppers cubed small
- ½ cup tomatoes
- ½ cup cucumbers chopped small
- ½ cup red onions chopped small
- 1 tbsp fresh lemon juice from one lemon
- 1 tsp white vinegar
- salt and pepper
- 1 tbsp finely chopped cilantro
- 2 tbsp light Mayonnaise (good quality)
- 1 tsp chipotle mustard (from bottle)
- 1 small garlic beaten to paste with 1 pinch of salt
- ¼ tsp ketchup
- few drops of lime juice
- Spray a baking sheet with cooking spray or brush the entire surface with butter (use a light hand)
- Spread out the corn
- Broil on High for 2 minutes
- Take the tray out and spread the pepper
- Put it back and broil for 5 minutes more (check to see if some of them start getting the charred appearance)
- Take the tray out and let it cool.
- Combine the rest of the ingredients in a bowl. Add vinegar, salt, pepper. Add the corn and pepper. Squeeze lemon juice and give all the ingredients a nice toss.
- Whip all the ingredients with a fork till smooth. Serve as a dip or a dressing.
- If using fresh corn kernels, then you can skip the first step and put the corn in with peppers.
- To give a aioli a bit of a texture, you can add ½ ts of goat cheese. It gives an interesting flavor to the aioli.