Corn Salsa avec Turkish Peppers

Since corn was 6 on the cobb for 5 tl, I decided to try an experiment. I like it and it will be good with various dishes. Careful with the hot peppers though.

6 corn on the cob still in their husks

Cook these in the oven 180 C, 350 F, for 1 hour until they are “spongy” when squeezed. After they have cooled for about 20 minutes, take off husk and silk and slice corn from cob. Place in a bowl.

Sauce:

3 cloves garlic- finely chopped

1 teaspoon freshly chopped ginger (I use about 1 tablespoon)

1/3 cup lemon juice1 tablespoon ground cumin

3 tablespoons sugar

Salt and Pepper

Mix all ingredients for the sauce.

And finally

1 medium onion, chopped

1 yellow bell pepper, chopped

1 red bell pepper, chopped

2 green/red hot peppers (they look like jalapenos) OPTIONAL

3 cups quartered cheery tomatoes

Mix all ingredients with the corn. Let set in fridgerator for at least 30 minutes.

Creamy Oriental Dressing

from Sam Choy's Cooking from the Heart

this makes a great dressing for cole slaw.

I usually cut the ingredients by 1/3.

3 cups mayonaise

1/2 cup soy sauce

3/4 cup sugar

1/4 teaspoon pepper

1 1/2 tablespoons black seasame seeds

1 tablespoon seasame oil

Whisk all ingredients together until well blended. Refridgerate so flavors blend.