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 Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 76
  • Calories from fat: 29%
  • Fat: 2.4g
  • Saturated fat: 0.3g
  • Monounsaturated fat: 0.9g
  • Polyunsaturated fat: 1g
  • Protein: 2.3g
  • Carbohydrate: 14g
  • Fiber: 2.4g
  • Cholesterol: 0.0mg
  • Iron: 0.6mg
  • Sodium: 117mg
  • Calcium: 6mg

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. 1. Prepare grill.
  2. 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. 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.
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