Go Back
Print
Grilled Corn Relish | Magnolia Days

Grilled Corn Relish

Grilled Corn Relish made with fresh corn, poblano pepper, onion, tomatoes, fresh lime juice, cilantro, and seasonings. Great topping for seafood and more.
Course Condiment
Cuisine American Southern
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Author Renee

Ingredients

  • 4 ears corn husk and silk removed
  • 1 medium poblano pepper cut in half and seeds removed.
  • 1 small red onion cut into 1/3-inch slices
  • 1 cup grape tomatoes quartered
  • 3 tablespoons olive oil plus more for coating vegetables prior to grilling
  • 3 tablespoons fresh lime juice
  • 1 tablespoon chopped fresh cilantro
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/8 teaspoon ground cumin
  • 1/8 teaspoon paprika

Instructions

  1. Heat grill to medium-high heat (about 450°F).
  2. Grill corn until tender and turning occasionally, about 20 minutes. Cut kernels off cobb and place kernels in a large bowl. Discard cobb.
  3. Place poblano pepper and onion slices on a plate. Drizzle with olive oil. Toss to coat vegetables with oil (be careful not to separate onion rings).
  4. Place vegetables on grill in a single layer. Close lid and grill for about 3 minutes, until bottom side has grill marks.
  5. Turn vegetables over. Close lid and grill for another 3 minutes, until bottom side has grill marks and vegetables have softened.
  6. Chop onion and pepper and place in bowl with corn.
  7. Add tomatoes, 3 tablespoons olive oil, remaining ingredients, and stir to combine. Serve immediately or chill until serving.
  8. Store relish in a sealed container in the refrigerator for up to 3 days.

Recipe Notes

Grilled Corn Relish made with fresh corn, poblano pepper, onion, tomatoes, fresh lime juice, cilantro, and seasonings. Great topping for seafood and more.