Recipe courtesy of Food Network Kitchen
From:
Food Network Magazine
Charred Corn Relish
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- Level: Easy
- Total: 1 hr 10 min
- Active: 30 min
- Yield: about 4 cups
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 238
- Total Fat
- 2 g
- Saturated Fat
- 0 g
- Carbohydrates
- 50 g
- Dietary Fiber
- 3 g
- Sugar
- 34 g
- Protein
- 5 g
- Cholesterol
- 0 mg
- Sodium
- 820 mg
- Level: Easy
- Total: 1 hr 10 min
- Active: 30 min
- Yield: about 4 cups
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 238
- Total Fat
- 2 g
- Saturated Fat
- 0 g
- Carbohydrates
- 50 g
- Dietary Fiber
- 3 g
- Sugar
- 34 g
- Protein
- 5 g
- Cholesterol
- 0 mg
- Sodium
- 820 mg
Ingredients
Directions
- Preheat a grill to high. Grill the corn, turning, until charred all over, about 8 minutes; let cool slightly, then cut off the kernels.
- Toss the cucumber and bell pepper with 2 teaspoons salt in a colander. Let drain 30 minutes, then pat dry with paper towels.
- Bring the vinegar, sugar, mustard seeds, turmeric and 1 tablespoon salt to a boil in a large skillet. Reduce the heat and simmer until the liquid is reduced to about 1 cup, 8 to 10 minutes. Add the cucumber and bell pepper; simmer until slightly softened, 3 minutes. Stir in the corn and scallions; let cool. Refrigerate until ready to serve.
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