My friend Laura made yummy grilled chicken tostadas for dinner tonight, and served this recipe along with them. Summertime is corn season after all!
Charred Corn Relish
Yield: 6 servings (serving size: 1/2 cup)
4 ears shucked corn
Cooking spray
1/2 cup diced red bell pepper
1/2 cup halved grape tomatoes
2 tablespoons finely chopped red onion
2 tablespoons thinly sliced green onions
1/2 to 1 chipotle chile, canned in adobo sauce, minced
1 tablespoon fresh lime juice
2 teaspoons canola oil
1/4 teaspoon sugar
1/4 teaspoon kosher salt
1/4 teaspoon ground cumin
1. Prepare grill.
2. Lightly coat corn with cooking spray. Place corn on grill rack; grill 20 minutes, turning occasionally. Cool completely. Cut kernels from ears of corn; place in a medium bowl. Discard cobs.
3. Add bell pepper, tomatoes, onions, and chipotle chile to bowl; toss well. Combine juice and remaining ingredients in a small bowl, stirring with a whisk. Drizzle juice mixture over corn mixture; toss well. Cover and chill at least 30 minutes.
No comments:
Post a Comment