Recipe courtesy of Weslie Colbert
Roasted Corn and Green Relish
Total:
2 hr 35 min
Active:
25 min
Yield:
4 to 6 servings
Level:
Easy
Total:
2 hr 35 min
Active:
25 min
Yield:
4 to 6 servings
Level:
Easy

Ingredients

  • 6 ears fresh corn
  • 4 green chiles
  • 1 red pepper
  • 1 red onion
  • 1/2 cup chopped cilantro leaves
  • 1 lime, juiced
  • Olive oil
  • Salt
  • Garlic powder

Directions

Preheat a grill to 350 degrees F.

Place corn and chiles on grill, and grill until corn is partially charred on outside and chiles are fully charred on outside. Transfer both to a platter. Peel the outer skin from the chiles and remove stems and seeds, leaving only the tender meat of the chiles.

Remove corn kernels from the cob with a knife or spoon and then place in a medium bowl. Dice chiles, red pepper, and onion and then add to bowl with kernels. Add cilantro and lime juice. Drizzle with olive oil. Add salt and garlic powder, to taste. Thoroughly combine and then refrigerate for 2 to 3 hours before serving.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

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