Serious Eats: Recipes
Grilling: Roasted Corn Relish
In my Sauced column, I just tried my hand at making my first sweet cucumber relish, which left my brain swarming with other relish ideas. Given all the ingredients in this roasted corn relish, it should really only be loosely defined as a "relish."
I gave as many ingredients as possible the grilled treatment, taking buttered and season corn, green onions, a jalapeno, and a red pepper to the flames. Once all nicely browned, they were chopped and combined with cilantro, lime zest, chili powder, and cumin, followed by lime juice and a little sugar.
I loved how it all came together. The first taste was of sweet and tangy corn, but the sweetness slowly faded, giving way to the heat from the jalapeno and an earthiness from the chili powder and cumin.
The "relish" can double as a dip for tortilla chips, salad topping, or taco condiment—it'll add excellent flavor to whatever it touches.
About the author: Joshua Bousel brings you new, tasty condiment each Wednesday and a recipe for weekend grilling every Friday. He also writes about grilling and barbecue on his blog The Meatwave whenever he can be pulled away from his grill.