• 4 Ears Corn (silk and husks removed)
• 2 Tsp. Stubbs Liquid Smoke
• 2 Large Jalapeno Peppers
• 1 Red Bell Pepper (Small)
• 1 Orange (peeled and chopped)
• 2 Tbsp. Lime Juice
• 1 Tsp. Tajin Fruit Seasoning (Produce Dept.)
• 1/2 Tsp. Salt
  

Preheat grill to high, Place corn and peppers on grill away from heat source (to grill by indirect heat).  Reduce heat to medium and grill for about 15 to 20 minutes or until vegetables are cooked and lightly charred.  Place in a plastic bag and let cool to room temperature.  Cut away corn kernels and place in a medium bowl.  Remove skin, stems and seeds from peppers and coarsely chop, add to bowl with remaining ingredients and mix thoroughly.

Makes about 2 cups.

[note]: Canned whole corn may also be used in place of fresh corn.  Simply drain from can, and roast on grill or broiler, along with peppers.