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Roasted Corn Relish



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 its 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.