You know what? Summer is my favorite season. Mostly, because I can do most of my cooking outdoors. Burgers, dogs, CORN, peppers, even watermelon tastes great on the grill. This relish is perfect to make alongside whatever else you happen to be grilling. It tastes great on its own with tortilla chips for dipping...but where it really shines is piled high up on top of your favorite veggie dog or burger!
Fire Roasted Corn and Pepper Relish
2 ears sweet white corn
16 to 18 Shishito Peppers*
½ of one Maui Onion, sliced
1 lime, slice half of the lime into rounds
1 tablespoon minced garlic
1 tablespoon mesquite seasoning
2 tablespoons olive oil
½ cup chopped cilantro
½ cup sliced radishes
salt, to taste
Soak ears of corn (still in the husk) in water.
Add peppers, onion slices, lime rounds, minced garlic, mesquite seasoning, garlic, and oil to a mixing bowl and toss to coat.
Wrap loosely in foil to create a packet*
Place wet corn, and foil packet on the grill over medium high heat.
Grill until corn is completely blackened, peppers are blistered, and onions are tender and translucent, 25 to 30 minutes.
Remove from grill, allow to cool enough to handle.
Discard lime rounds. Remove stems from the peppers.
Chop mixture.
Carefully cut roasted corn from the cob and add to chopped mixture.
Add cilantro, radishes, and squeeze in the juice from the remaining 1/2 of the lime.
Add salt to taste.
*You can really use any type of pepper for this. Anaheims, jalapenos, all depends on your heat preference.
**Alternatively, you can do this in a skillet or pan on the grill or on the stove. Follow all of the same instructions, but instead of putting the peppers and onions in the foil packet, just saute instead.
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