Charred Corn Relish Recipes

GRILLED CORN RELISH RECIPE

Steps:

• Light one chimney full of charcoal. While the charcoal is lighting, lightly butter each ear of corn, then season with salt and pepper. Wrap each ear in aluminum foil.
• When all the charcoal is lit and covered with gray ash, pour out and spread the coals evenly over entire surface of coal grate. Set cooking grate in place, cover grill and allow to preheat for 5 minutes. Clean and oil the grilling grate. Place the corn, red pepper, and jalapeño on the grill and cover. Grill red pepper and jalapeño until they start to blister, but not blacken, on each side. Grill corn until it's lightly charred all over. Remove pepper, jalapeño, and corn to a cutting board as they are done.
• Brush green onions lightly with oil and place on the grill. Cook until softened and lightly browned on both sides. Remove to cutting board.
• In a medium bowl, cut kernels off each ear of corn. Seed jalapeño and red pepper, then dice and add into bowl with corn. Thinly slice green onions and add into bowl with corn and peppers along with cilantro, lime juice, lime zest, sugar, chili powder, and cumin. Stir to combine. Season with salt and pepper to taste. Serve immediately or store in an airtight container in the refrigerator.

CHARRED CREAMED CORN

Steps:

• Preheat a cast-iron pan over medium-high heat. Add the corn and allow the corn to char, stirring just often enough so that the char marks are even and the bottom of the pan does not burn, until evenly charred all over, about 8 minutes. Remove from the heat and set aside.
• Melt the butter in a medium skillet over medium heat. Add the shallot and saute until translucent, about 3 minutes. Add the smoked paprika and stir to combine. Add the flour and stir until combined evenly, then cook until the flour is cooked and the roux is blond, about 2 minutes. Add half the milk in a slow stream, whisking constantly, until combined. Then add the remaining milk in a slow stream and whisk constantly until smooth. Add the cream cheese and sugar and continue to whisk until smooth and thick, about 2 minutes. Add about 3/4 cup corn and smash into the cream mixture using a wooden spoon or spatula. Stir to combine, then fold in the remaining corn. Turn heat to low and allow to simmer gently until flavors are rich, about 10 minutes. Season with salt and pepper. Remove from the heat and garnish with parsley if desired.

CHARRED CORN AND PEPPERONCINI RELISH WITH BASIL

Steps:

• Light a grill and preheat for at least 10 minutes or preheat a grill pan.
• In a large bowl, whisk the vinegar with the sugar until dissolved. Add the onion, pepperoncini and a pinch of salt and let stand while you grill the corn.
• Brush the corn with vegetable oil and season with salt and pepper, then grill over moderately high heat, turning frequently until tender and blistered in spots. Let cool slightly, then, using a serrated knife, cut the kernels off the cobs.
• Add the corn and the 1 tablespoon of oil to the onions and toss; season with salt and pepper. Let the relish stand for at least 15 minutes, stirring occasionally, to let the flavors meld. Add the basil just before serving.

CORN RELISH

Steps:

• Cut corn from cobs. Measure out 8 cups of corn in a 10 quart Dutch oven pot. Combine corn and water. Bring to boil and reduce heat. Simmer, covered for 5 minutes. Drain corn. In same Dutch oven combine with corn, red and green peppers and onions. Stir in vinegar, sugar, mustard, salt and black pepper. Bring to a boil. Boil gently, uncovered for 5 minutes, stirring occasionally. Stir together cornstarch and 2 tablespoons water. Add this mixture to corn mixture. Cook and stir until slightly thickened and bubbly. Cook for 2 minutes more. Ladle relish into hot sterilized jars leaving 1/2-inch headspace. Remove any air bubbles. Wipe jar rims and adjust lids and rings. Process in hot boiling water canner for 15 minutes.

CHARRED CORN RELISH

Steps:

• Toss 1 diced English cucumber and 1 diced red bell pepper with 2 teaspoons kosher salt in a colander. Let drain 30 minutes, then pat dry. Meanwhile, grill 4 ears of corn over high heat, turning, until charred, 8 minutes; cut off the kernels. Bring 2 cups apple cider vinegar, 1/2 cup sugar, 1 tablespoon mustard seeds, 1/2 teaspoon ground turmeric and 1 tablespoon salt to a boil in a large skillet. Simmer until reduced to 1 cup, 8 to 10 minutes. Add the cucumber and bell pepper; cook 3 more minutes. Stir in the corn and 3 sliced scallions; refrigerate until ready to serve.

CHARRED CORN WITH BACON LARDONS AND RED ONION

Steps:

• Preheat oven to 400 degrees F.
• Clean ears of corn and place on a baking sheet, then roast until the corn starts to char, about 25 minutes. Let cool, then cut off corn kernels and set aside.
• Add lardons to a medium skillet over medium-high heat and cook until crispy, about 8 minutes. Remove with a slotted spoon, then add the red onion and cook in the bacon fat. Sprinkle with salt, then add the garlic and cook until fragrant. Add the corn and season again. Turn off heat, add the basil and season again if necessary.
• Mix together the vinegar, oil and a pinch of salt. Toss with the corn.

ROASTED CORN AND GREEN RELISH

Steps:

• Preheat a grill to 350 degrees F.
• Place corn and chiles on grill, and grill until corn is partially charred on outside and chiles are fully charred on outside. Transfer both to a platter. Peel the outer skin from the chiles and remove stems and seeds, leaving only the tender meat of the chiles.
• Remove corn kernels from the cob with a knife or spoon and then place in a medium bowl. Dice chiles, red pepper, and onion and then add to bowl with kernels. Add cilantro and lime juice. Drizzle with olive oil. Add salt and garlic powder, to taste. Thoroughly combine and then refrigerate for 2 to 3 hours before serving.

FRESH CHARRED CORN RELISH

Steps:

• Prepare grill.
• 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.
• 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.

EASY CORN RELISH

Steps:

• Combine corn, red pepper, onion, pickle relish and celery in medium-size heatproof bowl.
• Stir together vinegar, oil, sugar, mustard, mustard seed and celery seed in small saucepan.
• Bring to boiling; boil 1 minute.
• Pour over vegetables; stir well.
• Refrigerate, covered, overnight, stirring occasionally.
• Spoon relish into glass jar and tightly cover.
• Store in refrigerator up to 1 week.