Smoky Corn Red Pepper Relish Recipes

CREAMY CORN AND PEPPER RELISH

Steps:

• Heat grill to medium.
• Place corn in foil, sprinkle with water, wrap and put on the grill, with the red and pablano peppers. Char the peppers, remove, peel and dice for relish. Remove the corn to a cutting board, cut off the kernels and reserve in a medium bowl.
• Add oil to a large skillet and saute the garlic and onion. Saute for a minute, then add the roasted and fresh peppers, tomatoes, and corn heat for another quick minute. Add cream cheese and stir in milk very slowly until the cream cheese is melted and the mixture is smooth. Pour into a serving bowl, fold in cilantro and season with salt and pepper, to taste. Serve garnished with chives.

SMOKY GRILLED CORN SALSA

Steps:

• Grill the tomatoes, corn, peppers and onion, covered, over medium heat for 10-12 minutes or until tender, turning occasionally. Allow vegetables to cool slightly. Remove corn from cobs; transfer to a large bowl. Chop the remaining vegetables and add to corn., In a small bowl, whisk the cilantro, oil, vinegar, garlic, salt, sugar and pepper. Pour over vegetables; toss to coat. Serve warm or cold.

SWEET PEPPER AND CORN RELISH

Steps:

• Heat olive oil in a medium skillet over medium heat and add corn, bell pepper, and onion. Saute until onion softens slightly and corn is tender, about 2 minutes. Stir in garlic and cook until fragrant, about 1 minute.
• Stir in lime juice, brown sugar, lime zest, and cayenne pepper. Remove the relish to a bowl and cool slightly. Stir in green onion and parsley, and serve warm or at room temperature.

SMOKED CORN RELISH

Steps:

• Smoke the corn for 45 minutes to one hour. Cool and remove the kernels with a sharp knife.
• Combine the onion, carrot and pepper in a mixing bowl. Season with salt and pepper and add the vinegar and vegetable oil. Add the corn kernels, mix thoroughly and allow them to sit for four hours before serving. The relish can be stored in sealed jars.

MOLASSES- AND CHILE-GLAZED PORK MEDALLIONS WITH SMOKY CORN-RED PEPPER RELISH

Steps:

• Preheat a grill: If using a charcoal grill, make a fire in your grill. When the charcoals are completely covered in gray ash, hold your hand about 5 inches above the grill grid; count how many seconds you can comfortably leave it there. When you can hold it there for 2 to 3 seconds, you have medium-high heat and are ready to grill. If you are using a gas grill, heat the grill for 15 minutes with the lid closed. Before beginning to cook, reduce the temperature by turning the knobs to medium-high.
• In a small bowl, mix together molasses, butter, crushed red pepper flakes, and 1 teaspoon black pepper until well combined; set glaze aside.
• Pat pork dry with paper towels and coat with olive oil; season with salt and pepper. Transfer pork to grill, placing cutlets directly over heat. Cook, turning once, about 5 minutes per side. Using about half of the glaze, brush cutlets with during the last 30 seconds of cooking, reserving any remaining glaze for serving.
• Transfer cutlets to a serving platter and loosely cover; let stand 5 minutes before serving with Smoky Corn-Red Pepper Relish and reserved glaze.

CORN 'N' RED PEPPER MEDLEY

Steps:

• In a large nonstick skillet, cook corn in oil for 2 minutes. Add the red peppers, onion and garlic; cook and stir for 4-6 minutes or until peppers are crisp-tender. Stir in the parsley, chili powder, salt and pepper; cook 1-2 minutes longer.

SMOKY CORN SALAD

Steps:

• In a large heavy skillet coated with cooking spray, saute corn until lightly browned. Transfer to a serving bowl., Stir in the lime juice, salt and chipotle pepper. Cool for 5 minutes. Stir in red peppers and cilantro.

SMOKY CORN-RED PEPPER RELISH

Steps:

• Preheat a grill: If using a charcoal grill, make a fire in your grill. When the charcoals are completely covered in gray ash, hold your hand about 5 inches above the grill grid; count how many seconds you can comfortably leave it there. When you can hold your hand above the grill for 2 to 3 seconds, you have medium-high heat and are ready to grill. If you are using a gas grill, heat the grill for 15 minutes with the lid closed. Before beginning to cook, reduce the temperature by turning the knobs to medium-high.
• Place bell pepper on grill and grill on all sides until skin is black and blistered, 8 to 12 minutes. Transfer pepper to a paper bag, fold bag closed, and set aside.
• Place corn on grill and cook on all sides until tender and beginning to brown, 3 to 4 minutes. Transfer corn to a cutting board and remove kernels from cob; you should have about 1 1/2 cups kernels. Transfer corn to a medium bowl and set aside.
• When pepper is cool enough to handle, gently peel the skin from the pepper. Cut pepper in half lengthwise; remove seeds, ribs, and stem. Chop pepper.
• Transfer chopped pepper to bowl with corn, along with basil, oil, vinegar, and garlic; toss until well combined. Season with salt and pepper.