Roasted Corn and Red Pepper Relish Recipe

Roasted Corn and Red Pepper Relish Recipes

Ingredients :

6 ears very fresh corn, unhusked

8 cloves garlic, unpeeled and left whole

5 tbsp plus 1 tsp olive oil

1 large red bell pepper

1/4 - 1 tsp seeded and chopped jalapeno pepper

2.5 tbsp white wine vinegar

1/4 cup chopped fresh parsley

1 scallion, trimmed and thinly sliced

salt, and freshly ground black pepper

Method :

Soak the corn in a pot of cold water for about 60 minutes. Preheat the oven to 400 degrees. Place the garlic in a piece of aluminum foil, drizzle with 1 tsp of the oil, and wrap tightly. Place the bell pepper on another piece of aluminum foil. Do not wrap. Place the drained corn directly on the oven rack and roast along with the garlic and bell pepper. Remove the corn and garlic after 10 minutes and let cool slightly. Squeeze the garlic cloves out of their skins and chop. Husk the corn and, using a sharp knife, cut the kernels off the cobs into a medium-size bowl.

Roast the bell pepper, turning it every few minutes, until almost charred on all sides, for a total of about 15 minutes. Wrap the pepper in the foil and let cool slightly, about 5 minutes. Peel the skin off the pepper, remove the seeds and core, and chop it. Mix the corn with the chopped garlic and bell pepper and add the remaining ingredients. Taste for seasoning, adding more jalapenos if desired.

Makes about 2 cups

There are three roasted ingredients in this luscious relish - corn, red bell pepper, and garlic cloves. The relish is both sweet and savory, a perfect match for everything from grilled steaks and burgers to fish and chicken. The relish also makes a great topping for bruschetta (grilled garlic bread), or it can be served as part of an antipasto platter.

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