Chef Peter Boulukos
Tarpon Bend Restaurants, multiple locations
Yield: 8 cups
Corn, roasted 5 ears
Red onions, grilled 2
Olive oil (divided use) 6 cups and 2 Tbsp.
Salt (divided use) 2 Tbsp. and to taste
Black pepper, fresh ground 1 tsp.
Red bell peppers, diced 3 cups
Sherry vinegar 1-1/2 cups
Sugar 3/4 cup
Whole cumin seeds, toasted, finely ground 1/2 cup
Fresh thyme leaves 1-1/2 tsp.
Remove one layer of husk from each ear of corn and roast in 350F oven until bright yellow, about 25 minutes. Place on rack to cool.
Remove husks and silk hair from cooled corn. With knife, remove kernels from cob.
Peel outer skin from onions and slice into 1/2-in. discs. Lightly oil onions with 2 Tbsp. oil and season to taste with salt and pepper.
Grill onions over medium heat until translucent and showing light grill marks, about 8 minutes per side. Place on sheet pan and cool.
Chop cooled onions in 1/4-in. by 1/4-in. dice. In mixing bowl, combine onions and remaining ingredients.