ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Corn and Pepper Relish

Yield 8 servings (serving size: 1/2 cup)
Roasting corn without the husks gives the relish a smoky flavor. If you leave the husks on, the corn flavor is more pronounced. Serve with a veggie burger or grilled vegetable wrap.

Ingredients

  • 4 ears shucked corn
  • Cooking spray
  • 1/4 cup cider vinegar
  • 2 tablespoons sugar
  • 2 tablespoons fresh lime juice
  • 2 teaspoons mustard seeds
  • 1 teaspoon minced peeled fresh ginger
  • 1/2 teaspoon salt
  • 1/2 teaspoon curry powder
  • 1/4 teaspoon crushed red pepper
  • 1/4 teaspoon freshly ground black pepper
  • 3/4 cup chopped orange or red bell pepper (about 1 large)
  • 3/4 cup chopped red onion

Nutrition Information

  • calories 80
  • caloriesfromfat 11 %
  • fat 1 g
  • satfat 0.1 g
  • monofat 0.4 g
  • polyfat 0.4 g
  • protein 2.5 g
  • carbohydrate 18 g
  • fiber 2.4 g
  • cholesterol 0.0 mg
  • iron 0.6 mg
  • sodium 156 mg
  • calcium 12 mg

How to Make It

  1. Prepare grill.

  2. Place corn on grill rack coated with cooking spray, and grill 12 minutes or until corn is lightly browned, turning frequently. Cool, and cut kernels from ears of corn.

  3. Combine vinegar and next 8 ingredients (through black pepper) in a large bowl, stirring until sugar dissolves. Add corn kernels, bell pepper, and onion; toss well. Store in an airtight container in the refrigerator.

The Vegetarian Grill