Take 4 fresh ears of corn and remove the outside 1st layer of corn husks. Soak in water for 30 minutes.

Grill the corn off on an outside grill, in a pan over low heat, or in an oven using a broiler

Turn the ears every 3 minutes till all sides are roasted about 12 minutes total

Cool ears and remove the corn husks from all the corn ears - cut off any bad parts. Take sharp Chefs knife and remove the corn off the cob.

Julienne the Zucchini, dice the Onions, and mince up the 1 1/2 cups of Corn

Mix the dry ingredients together

Mix the wet ingredients together

Add Corn, Zucchini last

Allow the mixture to sit for one hour

Cook off by heating up a cast iron skillet, or similar pan on medium heat add a little cooking oil to the pan, scoop out 2 (3oz) portions and place in the hot oil allow to brown on each side for 3-4 minutes

Remove from heat and serve with heated up El Pinto Red Chile Sauce 3 oz's along with sour cream 

Crisp diced bacon, and Your Favorite Jar of El Pinto Salsa as a side condiment