Get ready to tantalize your taste buds with a Mexican-inspired relish that's about to become your new culinary obsession! This Roasted Corn and Chile Relish is not just a side dish – it's a flavor explosion that will elevate everything from tacos to grilled meats, bringing a perfect balance of smoky, spicy, and fresh flavors to your plate. With just a few simple ingredients and minimal prep time, you'll create a condiment so delicious, it'll have your friends and family begging for the recipe!
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: Mexican
Serves: 4 servings
Ingredients
- 4 ears of corn, husked
- 2 medium jalapeño peppers, chopped
- 1 red bell pepper, diced
- 1/2 cup red onion, finely chopped
- 1/4 cup fresh cilantro, chopped
- 2 tablespoons lime juice
- Salt to taste
Instructions
- Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper or aluminum foil for easy cleanup.
- Prepare the corn by removing the husks and silk. Rinse the ears of corn under cool water and pat dry with paper towels.
- Place the whole corn ears directly on the prepared baking sheet. Roast in the preheated oven for 20-25 minutes, turning occasionally, until the kernels are golden brown and slightly charred in spots.
- While the corn is roasting, prepare the other vegetables. Finely chop the jalapeño peppers, removing seeds for less heat if desired. Dice the red bell pepper and finely chop the red onion.
- Once the corn is roasted, remove from the oven and let cool for 5-10 minutes until comfortable to handle.
- Using a sharp knife, carefully cut the roasted corn kernels off the cob by standing each ear upright on a cutting board and slicing downward.
- In a medium mixing bowl, combine the roasted corn kernels, chopped jalapeños, diced red bell pepper, and finely chopped red onion.
- Add freshly chopped cilantro to the mixture. Squeeze fresh lime juice over the relish and sprinkle with salt to taste.
- Gently toss all ingredients together to ensure even distribution of flavors. Taste and adjust seasoning as needed.
- Let the relish sit for 10-15 minutes to allow the flavors to meld together. Serve at room temperature or slightly chilled.
Tips
- Roasting Corn Perfection: For the best flavor, don't be afraid of a little char on your corn. Those golden-brown spots add a delightful smoky sweetness to the relish.
- Heat Control: If you're sensitive to spice, remove the seeds from the jalapeños to reduce the heat while keeping the pepper's flavor.
- Fresh is Best: Use fresh corn when in season for the most vibrant taste. If fresh corn isn't available, you can substitute with frozen corn, but roast it in a dry skillet first to develop some caramelization.
- Flavor Melding: Let the relish sit for at least 10-15 minutes before serving. This allows the lime juice and salt to work their magic, blending all the flavors together.
- Versatility Tip: This relish is incredibly versatile. Use it as a topping for grilled fish, as a salsa for chips, or as a bright accompaniment to barbecued meats.
- Make Ahead: The relish can be stored in the refrigerator for 2-3 days, making it a great make-ahead side dish for parties or meal prep.
Nutrition Facts
Calories: 80kcal
Carbohydrates: 18g
Protein: 3g
Fat: 1g
Saturated Fat: 0g
Cholesterol: 0mg
