GMA Recipe: Mediterranean Roasted Corn and Pepper Relish

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Mediterranean Roasted Corn and Pepper Relish
From Chris Schlesinger and John Willoughby
1995

Ingredients

3 ears corn, husked and de-silked

1 tbsp. vegetable oil

salt and freshly cracked black pepper to taste

3 roasted red bell peppers, cut into thin slices

1/4 c. chopped parsley

2 tsps. minced garlic

1/4 c. virgin olive oil

1/4 c. 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.

From: Salsas, Sambals, Chutneys, & Chowchows by Chris Schlesinger and John Willoughby (c)1993 by William Morrow.