Ingredients with Measurements:
- 4 ears of corn, husks removed
- 1 red bell pepper, diced
- 1 small red onion, diced
- 1 jalapeno pepper, seeded and minced
- 1/4 cup fresh cilantro, chopped
- 1/4 cup apple cider vinegar
- 2 tablespoons honey
- 1 tablespoon olive oil
- 1 teaspoon ground cumin
- Salt and pepper to taste
Special equipment needed:
- Grill
Step-by-step instructions:
1. Preheat grill to medium-high heat.
2. Brush the corn with olive oil and season with salt and pepper.
3. Grill the corn for 10-12 minutes, turning occasionally, until kernels are charred and tender.
4. Remove the corn from the grill and let it cool.
5. Cut the kernels off the cob and place them in a large bowl.
6. Add the diced red bell pepper, red onion, jalapeno pepper, and cilantro to the bowl.
7. In a small bowl, whisk together the apple cider vinegar, honey, olive oil, cumin, salt, and pepper.
8. Pour the dressing over the corn mixture and toss to combine.
9. Cover and refrigerate for at least 30 minutes before serving.
- Time:
Preparation time: 15 minutes
- Cooking time: 10-12 minutes
Temperature:
- Grill preheated to medium-high heat
Serving size:
- Makes 4-6 servings
Nutritional information:
- Calories: 120
- Fat: 4g
- Carbohydrates: 22g
- Protein: 3g
- Fiber: 3g
- Sugar: 12g
Substitutions for ingredients:
- You can use frozen corn kernels instead of fresh corn.
- If you don't have apple cider vinegar, you can use white wine vinegar or rice vinegar.
- If you don't have honey, you can use maple syrup or agave nectar.
- If you don't have cilantro, you can use parsley or basil.
Variations:
- Add diced avocado for a creamy texture.
- Add black beans or chickpeas for extra protein.
- Add diced tomatoes for a fresh flavor.
Tips and tricks:
- To remove kernels from the cob, stand the corn on its end and use a sharp knife to cut down the sides.
- For a spicier relish, leave the seeds in the jalapeno pepper.
- For a milder relish, use a poblano pepper instead of a jalapeno.
Storage instructions:
- Store leftover relish in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- This relish is best served cold, but you can reheat it in the microwave or on the stovetop if desired.
Presentation ideas:
- Serve the relish in a bowl or on a platter.
- Garnish with additional cilantro or diced red onion.
Pairings:
- This relish pairs well with grilled chicken, fish, or steak.
- Serve it as a side dish with tacos or quesadillas.
Suggested side dishes:
- Grilled vegetables
- Rice or quinoa
- Salad
Troubleshooting advice:
- If the corn is not charred enough, you can place it under the broiler for a few minutes.
Food safety advice:
- Make sure to wash all vegetables before using them.
- Store leftover relish in the refrigerator and discard any leftovers that have been sitting at room temperature for more than 2 hours.
Food history:
- Corn relish is a traditional American condiment that dates back to the early 1900s.
Flavor profiles:
- This grilled corn relish is sweet, tangy, and slightly spicy.
Serving suggestions:
- Serve the relish as a topping for grilled meats or as a side dish with Mexican-inspired dishes.
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