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Roasted Corn and Pickled Okra Relish

Yield 2 1/2 cups

Ingredients

  • 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

How to Make It

  1. Drizzle 1 tablespoon olive oil over corn.

  2. 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.

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