Ingredients
- 6 x ears fresh corn, unhusked
- 8 x cloves garlic, left as is
- 5 Tbsp. extra virgin olive oil
- plus
- 1 tsp extra virgin olive oil
- 1 lrg red bell pepper
- 1/4 tsp jalapeno pepper, (up to 1 teas), seeded and
- minced
- 2 1/2 Tbsp. white wine vinegar
- 1/4 c. fresh parsley, minced
- 1 whl scallion, trim,slice thin
- salt and freshly grnd pepper
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Roasted Corn And Red Pepper Relish
Servings: 1
Directions
- Soak the fresh corn in a pot of cool water for about 1 hour. Preheat the oven to 400 .
- Place the garlic in a piece of aluminum foil, drizzle with 1 tsp. of the oil, and wrap tightly. Place the bell pepper on another piece of aluminum foil. Don't wrap. Place the liquid removed corn directly on the oven rack and roast along with the garlic and bell pepper. Remove the corn and garlic after 10 min and let cold slightly. Squeeze the garlic cloves out of their skins and chop. Husk the corn and, using a sharp knife, cut the kernels off the cobs into a medium size bowl.
- Roast the bell peper, turning it every few min, till almost charred on all sides, for a total of about 15 min. Wrap the pepper in the foil and let cold slightly, about 5 min. Peel the skin off the pepper, remove the seeds and core, and chop it.
- Mix the corn with the minced garlic and bell pepper and add in the remaining ingredients. Taste for seasoning, adding more jalapenos if desire.
- Makes about 2 c..
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