Charred Corn Relish

The corn will blacken slightly as it grills, giving the dish a pleasant smoky quality.

Yield:

6 servings (serving size: 1/2 cup)

Recipe from

Nutritional Information

Calories 76
Caloriesfromfat 29 %
Fat 2.4 g
Satfat 0.3 g
Monofat 0.9 g
Polyfat 1 g
Protein 2.3 g
Carbohydrate 14 g
Fiber 2.4 g
Cholesterol 0.0 mg
Iron 0.6 mg
Sodium 117 mg
Calcium 6 mg

Ingredients

4 ears shucked corn
Cooking spray
1/2 cup diced red bell pepper
1/2 cup halved grape tomatoes
2 tablespoons finely chopped red onion
2 tablespoons thinly sliced green onions
1/2 to 1 chipotle chile, canned in adobo sauce, minced
1 tablespoon fresh lime juice
2 teaspoons canola oil
1/4 teaspoon sugar
1/4 teaspoon kosher salt
1/4 teaspoon ground cumin

Preparation

1. Prepare grill.

2. 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.

3. 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.

Note:

Bill Jamison and Cheryl Alters Jamison,

July 2008