Roasted Corn Relish
Ingredients
- 3 ears corn, husks and silks removed
- 1 tablespoon unsalted butter ⓘ
- 1 jalapeno pepper ⓘ
- 1 medium red bell pepper ⓘ
- 6 green onions ⓘ
- 1/4 cup finely chopped fresh cilantro ⓘ
- 1 teaspoon lime zest ⓘ
- 1/2 teaspoon sugar ⓘ
- 1/2 teaspoon chili powder ⓘ
- 1/4 teaspoon cumin ⓘ
- kosher salt ⓘ
- fresh ground black pepper ⓘ
Instructions
- Prepare a hot charcoal grill or preheat gas grill to high. Cover and preheat grill grate for 5 minutes.
- Lightly butter each ear of corn, then season with salt and pepper. Wrap each ear in aluminum foil.
- Clean and oil the grill grate. Place the corn, red pepper, and jalapeno on the grill and cover. Grill red pepper and jalapeno until they start to blister, but not blacken, on each side. Grill corn until it's lightly charred all over. Remove pepper, jalapeno, and corn to a cutting board as they are done.
- Brush green onions lightly with oil and place on the grill. Cook until softened and lightly browned on both sides. Remove to cutting board.
- In a medium bowl, cut kernels off each ear of corn. Remove seeds and ribs from jalapeno and red pepper, then dice and add to bowl with corn. Thinly slice green onions and add to corn and peppers along with cilantro, lime juice, lime zest, sugar, chili powder, and cumin. Stir to combine. Season with salt and pepper to taste. Serve immediately or store in an airtight container in the refrigerator.
Nutrition & Diet Analysis (per serving)
577
kcal
29% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).