Southwest Grilled Corn Relish Recipes
GRILLED SOUTHWESTERN CORN
Corn on the cob makes a summer meal complete. Sprinkled with a few seasonings, this veggie is the cream of the crop.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 15m
Yield 4
Number Of Ingredients 7
Steps:
- Heat gas or charcoal grill. Carefully brush grill rack with canola oil. Place corn directly on grill over medium-high heat. Cover grill; cook 8 to 10 minutes, turning occasionally, until lightly browned on all sides.
- Meanwhile, in small bowl, mix salt and cilantro; set aside.
- In 8-inch nonstick skillet, mix 1 tablespoon oil and the cumin. Cook over medium heat about 30 seconds, stirring frequently, until fragrant. Stir in garlic powder and red pepper. Brush cumin mixture over hot corn; sprinkle with cilantro-salt mixture.
Nutrition Facts : Calories 160, Carbohydrate 25 g, Cholesterol 0 mg, Fat 1, Fiber 4 g, Protein 3 g, SaturatedFat 1/2 g, ServingSize 1 Serving, Sodium 160 mg, Sugar 3 g, TransFat 0 g
GRILLED CORN RELISH RECIPE
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
Categories Salsa Condiment Sauce
Time 1h
Number Of Ingredients 12
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
SOUTHWEST RELISH
Top all your favorite savory dishes with a flavorful blend of vegetables and seasonings of the Southwest.
Provided by Betty Crocker Kitchens
Categories Condiment
Time 1h5m
Yield 4
Number Of Ingredients 8
Steps:
- Mix all ingredients.
- Cover and refrigerate 1 hour to blend flavors. Store covered in refrigerator up to 2 days.
Nutrition Facts : Calories 60, Carbohydrate 9 g, Cholesterol 0 mg, Fat 1/2, Fiber 2 g, Protein 3 g, SaturatedFat 0 g, ServingSize 1 Tablespoon, Sodium 110 mg
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