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 Time20minutes
Cook Time30minutes
Total Time50minutes
AuthorRenee
Ingredients
4ears cornhusk and silk removed
1medium poblano peppercut in half and seeds removed.
1small red onioncut into 1/3-inch slices
1cupgrape tomatoesquartered
3tablespoonsolive oilplus more for coating vegetables prior to grilling
3tablespoonsfresh lime juice
1tablespoonchopped fresh cilantro
1/2teaspoonsalt
1/4teaspoonpepper
1/8teaspoonground cumin
1/8teaspoonpaprika
Instructions
Heat grill to medium-high heat (about 450°F).
Grill corn until tender and turning occasionally, about 20 minutes. Cut kernels off cobb and place kernels in a large bowl. Discard cobb.
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).
Place vegetables on grill in a single layer. Close lid and grill for about 3 minutes, until bottom side has grill marks.
Turn vegetables over. Close lid and grill for another 3 minutes, until bottom side has grill marks and vegetables have softened.
Chop onion and pepper and place in bowl with corn.
Add tomatoes, 3 tablespoons olive oil, remaining ingredients, and stir to combine. Serve immediately or chill until serving.
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.