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.
