Roasted Corn and Pickled Okra Relish

Coastal Living
2 1/2 cups


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3 tablespoons olive oil, divided
1 ear fresh corn
1 medium-size red onion, minced
10 pickled okra pods, thinly sliced
1/2 teaspoon finely chopped garlic
2 plum tomatoes, diced
2 tablespoons rice wine vinegar
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
1 tablespoon chopped fresh cilantro


Drizzle 1 tablespoon olive oil over corn.

Broil 5 inches from heat, turning occasionally, 10 to 13 minutes or until edges of corn kernels begin to brown; cool. Cut corn from cob.

Combine corn, remaining 2 tablespoons olive oil, and remaining ingredients; toss gently.

Created date

May 2003