Corn and Pepper Relish

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.

Yield: 8 servings (serving size: 1/2 cup)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 80
  • Calories from fat: 11%
  • Fat: 1g
  • Saturated fat: 0.1g
  • Monounsaturated fat: 0.4g
  • Polyunsaturated fat: 0.4g
  • Protein: 2.5g
  • Carbohydrate: 18g
  • Fiber: 2.4g
  • Cholesterol: 0.0mg
  • Iron: 0.6mg
  • Sodium: 156mg
  • Calcium: 12mg


  • 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


  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.
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