Grilled Corn And Watermelon Relish Recipes

GRILLED CORN RELISH RECIPE

Grilled Corn Relish Recipe image

I loved how this all came together. The first taste was of sweet and tangy corn, but the sweetness slowly fades, giving way to the heat from the jalapeno and an earthiness from the chili powder and cumin. The "relish" can double as a dip for tortilla chips, salad topping, or taco condiment-it'll add excellent flavor to whatever it touches.

Provided by Joshua Bousel

Time 1h

Number Of Ingredients 12

Ingredients

3 ears of corn, husked
1 tablespoon unsalted butter
1 jalapeño
1 medium red pepper
6 green onions
1/4 cup finely chopped fresh cilantro
1 teaspoon lime zest
1/2 teaspoon sugar
1/2 teaspoon chili powder
1/4 teaspoon cumin
Kosher salt
Freshly ground black pepper

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.

Nutrition Facts : Calories 62 kcal, Carbohydrate 11 g, Cholesterol 4 mg, Fiber 2 g, Protein 2 g, SaturatedFat 1 g, Sodium 302 mg, Sugar 3 g, Fat 2 g, ServingSize Makes about 2 cups, UnsaturatedFat 0 g

WATERMELON AND CORN SALSA

Watermelon and Corn Salsa image

Fresh summer flavors that make an excellent topper for salads or sides with a bbq meal. Add a little cilantro for an extra fresh pop if you like. You could also spice it up with some fresh jalapeno. I designed this recipe myself, and my family loved it. I truly hope that you will try it and love it too!

Provided by Bis4Bethany

Categories Appetizers and Snacks Dips and Spreads Recipes Salsa Recipes Watermelon Salsa Recipes

Time 20m

Yield 4

Number Of Ingredients 7

Ingredients

1 ear leftover roasted corn, kernels cut from cob
2 tomatoes, diced
¼ sweet onion, diced
1 lime, juiced
1 ½ teaspoons olive oil
1 ½ cups cubed seeded watermelon
salt to taste

Steps:

Mix tomatoes, corn, and sweet onion in a bowl. Sprinkle lime juice over tomato mixture. Pour olive oil over tomato mixture. Fold watermelon into tomato mixture. Season with salt to serve. Let sit 5 minutes before serving.

Nutrition Facts : Calories 71.7 calories, Carbohydrate 13.2 g, Fat 2.3 g, Fiber 1.9 g, Protein 1.9 g, SaturatedFat 0.3 g, Sodium 47 mg, Sugar 6.8 g

CHUNKY CAJUN WATERMELON RELISH

Chunky Cajun Watermelon Relish image

Don't toss the watermelon rind! Kick it up by pickling it into this Cajun relish. Top fried catfish, grilled shrimp, fried alligator, or just kick up a good old hot dog! I've also added fresh garlic, thyme, oregano n parsley just to kick it up a bit more. But you really don't need too.

Provided by Rita1652

Categories Sauces

Time 55m

Yield 9 8 ounce jars, 40 serving(s)

Number Of Ingredients 13

Ingredients

5 cups watermelon rind (diced, no peel or pink flesh)
1 large onion, diced
1 red bell pepper, diced
1 green bell pepper, diced
1 -2 fresh jalapeno pepper, sliced
1 cup sugar
2 cups vinegar
1 tablespoon pickling salt
1/2 teaspoon mustard, seed
1 bay leaf
1 teaspoon celery seed
1 teaspoon mixed peppercorns
1 teaspoon pepper, flakes try chipotle flakes for a hint of smokiness

Steps:

Place rind, peppers, and onion in a large bowl toss in the salt and cover with ice cold water. Chill for 8-12 hours.
Prepare jars and water bath for canning.
Rinse very very well and drain set aside.
Place the remaining ingredients in a large stainless steel pot. Bring to a boil to dissolve sugar. Once dissolved add the drained rind and veggies.Bring back to a boil then reduce to a simmer over medium low flame. Simmer covered for 25 minutes.
Pack into hot jars leaving 1/2 inch head space. Wipe rims adjust lid placing screw bands on. Process in hot water bath for 10 minutes.
Cool jars out of draft for 12 hours check for seals. label and store. Or give as gifts.

Nutrition Facts : Calories 25, Sodium 175.9, Carbohydrate 5.8, Fiber 0.2, Sugar 5.4, Protein 0.1

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