Blog.EmealsForYou

Roasted Corn Relish

A couple of nights before we left New Jersey last week my mother-in-law decided we should have some easy, comfort food.  She suggested burgers and said, “dress them up any way you wish.”  Now I like burgers, fries and a salad but the “guest list” kept growing and I wanted to make a few things that would stand out.  For the non-meat eaters I made some Salmon Burgers but the meal still lacked that one surprise dish that makes people happy.

Checking out the local market I found some avocados and fresh corn, the last of the season and decided that a roasted corn relish might just be the right thing, besides I had the grill fired up for the burgers anyway.  My goal was also to use up all the “leftover” desserts, flourless chocolate cake, profiteroles with hot fudge sauce and some cheese cake.  My sister-in-law finished the leftover bourbon Gelato, sneaking it in the kitchen so no one would see her.  Anyway, I thought the desserts would be the hit but seems the roasted corn relish caught everyones’s taste buds.  Enjoy the last corn of the season and why not in a delicious relish.

Roasted Corn Relish

Husk corn, roast on grill for 7 -9 minutes until browned but not burnt. Cut corn from cob. Cut tomatoes in half, cut pepper, mangoes, and avocados into bite size pieces. Slice onion very thinly. Place all in a bowl. Add oil, lime, cilantro and vinegar. Stir and let marinate for 1/2 hour. Salt and pepper to taste.

Note: To remove corn from cob try using a bundt (tube cake) pan, place the pan right side up on the counter, place ear of corn resting in hole in middle of the pan. Use a sharp knife to cut kernels from cob; the bowl of the bundt pan will catch all the corn.

Note: Buy mangoes and avocados that are not fully ripe, they will be easier to cut. Put limejuice on avocados as soon as possible to avoid them turning brown.