Roasted Corn Relish Recipes

Steps:

• Cut corn from cobs. Measure out 8 cups of corn in a 10 quart Dutch oven pot. Combine corn and water. Bring to boil and reduce heat. Simmer, covered for 5 minutes. Drain corn. In same Dutch oven combine with corn, red and green peppers and onions. Stir in vinegar, sugar, mustard, salt and black pepper. Bring to a boil. Boil gently, uncovered for 5 minutes, stirring occasionally. Stir together cornstarch and 2 tablespoons water. Add this mixture to corn mixture. Cook and stir until slightly thickened and bubbly. Cook for 2 minutes more. Ladle relish into hot sterilized jars leaving 1/2-inch headspace. Remove any air bubbles. Wipe jar rims and adjust lids and rings. Process in hot boiling water canner for 15 minutes.

Steps:

• 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.

Steps:

• Soak cleaned corn in a bowl of water for approximately 30 minutes.
• Heat a grill and place corn straight on the cooking surface. Cook until beautiful black & caramelized grill marks appear, turning frequently. DO NOT BOIL OR MICROWAVE CORN (sorry, but this is a big obnoxious NO-NO with me) or you will lose all of the sweet natural flavor.
• Once corn has cooled enough to handle, cut off all of kernels. Add all of the remaining ingredients and mix together. Serve at room temperature or cold.

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:

• In a large saucepan, combine all of the ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 20-30 minutes or until thickened. Store in the refrigerator.

Steps:

• Mix corn, bell pepper, onion and pimientos in medium heatproof glass or plastic bowl.
• Heat remaining ingredients to boiling in 1-quart saucepan, stirring occasionally. Boil 2 minutes. Pour over corn mixture.
• Cover and refrigerate at least 4 hours to blend flavors but no longer than 5 days. Black Bean-Corn Relish: Stir in 1 can (15 ounces) black beans, rinsed and drained. Makes 3 1/2 cups relish.

Steps:

• Place chicken in a heavy-duty, zip-top plastic bag.
• Reserve 1 tablespoon lime juice; pour remaining juice over chicken.
• Seal bag, and shake until chicken is well coated.
• Marinate in refrigerator 1 hour, turning bag occasionally.
• Combine cumin, chili powder, brown sugar, salt, and 1/8 teaspoon red pepper in a small bowl.
• Remove chicken from marinade, discarding marinade.
• Sprinkle chicken with cumin mixture.
• Coat rack of a broiler pan with cooking spray.
• Place chicken, skinned sides down, on rack; broil 8 inches from heat (with electric oven door partially opened) 25 minutes.
• Turn chicken, and broil 15 additional minutes or until done.
• Set chicken aside, and keep warm.
• Coat a large nonstick skillet with cooking spray.
• Place skillet over medium-high heat until hot.
• Add corn, peppers and onions and remaining 1/8 teaspoon red pepper; sauté until corn is lightly browned and tender.
• Spoon corn evenly onto individual serving plates; top each serving with chicken.
• Drizzle evenly with reserved 1 tablespoon lime juice, and sprinkle with chopped cilantro.
• Garnish with cilantro sprigs, if desired.