Charred Corn Relish

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Yield
6 servings (serving size: 1/2 cup)
Bill Jamison and Cheryl Alters Jamison
July 2008
RECIPE BY Cooking Light

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

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

Nutritional Information

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

How to Make It

Step 1

Prepare grill.

Step 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.

Step 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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