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Categories:
corn extra-virgin olive oil ground cumin kosher salt sweet piquante peppers red onion sweet gherkins parsley red jalapeno pepper sugar
Viewed: 38 - Published at: 9 years agoIngredients
- 2 ears corn
- 3 tablespoons extra-virgin olive oil
- 1 teaspoon ground cumin
- Kosher salt and freshly ground pepper
- 1/2 cup chopped sweet piquante peppers
- 1/2 small red onion, chopped
- 1/4 cup finely chopped sweet gherkins
- 1/4 cup chopped fresh parsley
- 1 red jalapeno pepper, seeded and minced
- 1/2 teaspoon sugar
Method
- Preheat a grill to medium-high.
- Brush the corn with 1 tablespoon olive oil and sprinkle with the cumin, and salt and pepper to taste.
- Grill until golden and toasted on all sides, 5 to 8 minutes, turning as needed.
- Combine the remaining 2 tablespoons oil, the sweet piquante peppers, onion, gherkins, parsley, jalapeno and sugar in a large bowl and season with salt and pepper.
- Slice the corn kernels off the cobs and toss with the relish.
- Cover and refrigerate for at least 30 minutes.
- Serve with grilled sausage.
- Photograph by Rick Lew
