Roasted Corn Jalapeno Relish Recipes

Steps:

• In a 3-qt. slow cooker, combine all ingredients. Cover and cook on low until corn is tender, stirring occasionally, 4-5 hours.

Steps:

• Roast the jalapeno over an open flame, using tongs to turn the pepper, (on the stove if gas range) or broil in the oven, until the skin is blistered and blackened all over. Place in a small bowl and cover with plastic wrap for about a minute to steam. Wearing gloves, rinse skin off of the pepper under running water. Remove stem and seeds (remove vein for less heat). Chop coarsely. Heat skillet over medium-high heat. Add butter. Once butter is melted, add corn & jalapeno. Increase heat to high. Saute over high heat, moving pan constantly, until corn is tender and hot. Add honey, lime, salt & pepper and toss a few times to combine. At last minute, add cilantro, tossing to combine. Enjoy!

Steps:

• Prepare a hot charcoal grill or preheat gas grill to high. Cover and preheat grill grate for 5 minutes.
• Lightly butter each ear of corn, then season with salt and pepper. Wrap each ear in aluminum foil.
• Clean and oil the grill grate. Place the corn, red pepper, and jalapeno on the grill and cover. Grill red pepper and jalapeno until they start to blister, but not blacken, on each side. Grill corn until it's lightly charred all over. Remove pepper, jalapeno, and corn to a cutting board as they are done.
• Brush green onions lightly with oil and place on the grill. Cook until softened and lightly browned on both sides. Remove to cutting board.
• In a medium bowl, cut kernels off each ear of corn. Remove seeds and ribs from jalapeno and red pepper, then dice and add to bowl with corn. Thinly slice green onions and add to corn and peppers along with cilantro, lime juice, lime zest, sugar, chili powder, and cumin. Stir to combine. Season with salt and pepper to taste. Serve immediately or store in an airtight container in the refrigerator.

Steps:

• For corn relish:
• In a small saucepan, bring vinegar and sugar to a boil, stirring to dissolve sugar. Reduce heat and add garlic, ginger, and thyme. Simmer 10 minutes, until mixture is reduced to 3/4 cup. Remove pot from heat. Heat oil in large saucepan over medium heat. Add onion, red pepper, jalapeño, and salt. Cook, stirring, until pepper softens. Stir in corn and scallions. Cook 2 minutes longer. Add vinegar mixture to corn mixture; simmer 5 minutes. Cool to room temperature in fridge. Stir in chives.
• For pan-roasted sirloin:
• Season steaks with salt and pepper. Sprinkle oil on a nonstick skillet, then wipe it clean. Heat skillet, then add steaks and cook on medium-high heat for 3 minutes until brown on one side; turn steaks and cook 3 minutes more. Add fresh herbs to pan. Continue cooking steaks, turning from side to side, until done (13 to 15 minutes total for medium rare). Remove steaks from skillet and set aside to rest for 10 minutes. Slice and serve with room-temperature corn relish on top.