Mediterranean roasted corn and pepper relish
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | Ears corn; husked and | |
| ; de-silked | ||
| 1 | tablespoon | Vegetable oil |
| Salt and freshly cracked black pepper to | ||
| ; taste | ||
| 3 | Roasted red bell peppers; cut into thin | |
| ; slices | ||
| ¼ | cup | Chopped parsley |
| 2 | teaspoons | Minced garlic |
| ¼ | cup | Virgin olive oil |
| ¼ | cup | Lemon juice; (about 1 lemon) |
Directions
Rub the corn lightly with the vegetable oil and sprinkle with salt and freshly cracked pepper. Grill the corn over a low fire. To check the fire temperature, hold your hand about 5 inches above the grilling surface. If you can hold it there for 1 to 2 seconds, you have a hot fire; 3 to 4 seconds, a medium fire; and 5 to 6 seconds, a low fire. Longer than that, your fire is too cool. Roll the ears around with your tongs to be sure they cook evenly, until the corn is slightly charred, about 7 to 10 minutes.
Remove the ears from the grill and, as soon as they are cool enough to handle, slice the kernels off the cobs. In a large bowl, mix the kernels together with all the remaining ingredients. The relish will keep, covered and refrigerated, 4 to 5 days.
Recipe by: Good Morning America Converted by MM_Buster v2.0l.