Corn and Tomato Relish
Corn and Tomato Relish! A scoop of sweet corn relish top of your favorite protein is just the thing to take a meal up a notch.
Nothing screams “summer” like grilling! I love it when you go outside and you can smell a neighbor grilling, even if you just ate, it will make you hungry! Since we started our blog, it has made me step out of my box and try things that I would have never even thought of.
On TV, I heard someone talking about a corn relish, I thought, hmmmm, what would you eat corn relish on, and I found my answer! This simple little recipe will add so much flavor to your grilled meat, its crazy!
My husband, the negative Nellie, didn’t think he would like it, but never fear, he LOVED it! It is so addicting that you will want to eat it plain or on a Tortilla chip. Be ready to be amazed!
4 ears of corn, husked and silk removed
2 tablespoons extra virgin oil, plus a little for grilling
2 Roma tomatoes, finely diced
1/2 small red onion, diced
1 jalapeno chile, stemmed, seeded, and diced ( if you want more heat, leave the seeds)
2 garlic cloves, finely minced
1 lime juice
1 teaspoon ground cumin
1/2 teaspoon salt
- Heat grill on high heat until hot. Rub corn with oil to lightly coat it. Grill corn, turning occasionally until blackened in spots and starting to pop about 5 minutes. Don’t overcook it! Corn should still be yellow and have a bite. Transfer to a plate and let cool.
- When cool enough to handle, lay each ear of corn on its side and cut off one side of kernels. Rotate cob and cut off another side of kernels and repeat until all of the kernels are off.
- Pour kernels into a bowl and add tomato, onion, jalapeno, garlic, lime juice, cumin, salt, and 2 Tablespoons oil. Toss until well mixed.