Reviews (1) Add Rating & Review 2 Ratings 5 star values: 0 4 star values: 1 3 star values: 1 2 star values: 0 1 star values: 0 Martha Stewart Member Rating: Unrated 09/24/2008 I made this recipe along with the suggested pork chop recipe for dinner tonight and served it with an oil
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Gallery Smoky Corn-Red Pepper Relish Recipe Summary Servings: 4
Ingredients Ingredient Checklist 1 red bell pepper 3 ears corn, shucked and silks removed 1/4 cup fresh coarsely chopped basil 3 tablespoons extra-virgin olive oil 3 tablespoons balsamic vinegar 1 teaspoon finely chopped garlic Coarse salt and freshly ground black pepper
Gallery Smoky Corn-Red Pepper Relish
Recipe Summary Servings: 4
Gallery
Smoky Corn-Red Pepper Relish
Smoky Corn-Red Pepper Relish
Smoky Corn-Red Pepper Relish
Recipe Summary Servings: 4
Recipe Summary
Servings: 4
Servings: 4
4
Ingredients
Ingredients
- 1 red bell pepper 3 ears corn, shucked and silks removed 1/4 cup fresh coarsely chopped basil 3 tablespoons extra-virgin olive oil 3 tablespoons balsamic vinegar 1 teaspoon finely chopped garlic Coarse salt and freshly ground black pepper
Directions
Preheat a grill: If using a charcoal grill, make a fire in your grill. When the charcoals are completely covered in gray ash, hold your hand about 5 inches above the grill grid; count how many seconds you can comfortably leave it there. When you can hold your hand above the grill for 2 to 3 seconds, you have medium-high heat and are ready to grill. If you are using a gas grill, heat the grill for 15 minutes with the lid closed. Before beginning to cook, reduce the temperature by turning the knobs to medium-high.
Place bell pepper on grill and grill on all sides until skin is black and blistered, 8 to 12 minutes. Transfer pepper to a paper bag, fold bag closed, and set aside.
Place corn on grill and cook on all sides until tender and beginning to brown, 3 to 4 minutes. Transfer corn to a cutting board and remove kernels from cob; you should have about 1 1/2 cups kernels. Transfer corn to a medium bowl and set aside.
When pepper is cool enough to handle, gently peel the skin from the pepper. Cut pepper in half lengthwise; remove seeds, ribs, and stem. Chop pepper.
Transfer chopped pepper to bowl with corn, along with basil, oil, vinegar, and garlic; toss until well combined. Season with salt and pepper.
Reviews (1)
Add Rating & Review 2 Ratings 5 star values: 0 4 star values: 1 3 star values: 1 2 star values: 0 1 star values: 0
Martha Stewart Member Rating: Unrated 09/24/2008 I made this recipe along with the suggested pork chop recipe for dinner tonight and served it with an oil
Reviews (1)
Add Rating & Review 2 Ratings 5 star values: 0 4 star values: 1 3 star values: 1 2 star values: 0 1 star values: 0
Add Rating & Review
2 Ratings 5 star values: 0 4 star values: 1 3 star values: 1 2 star values: 0 1 star values: 0
2 Ratings 5 star values: 0 4 star values: 1 3 star values: 1 2 star values: 0 1 star values: 0
2 Ratings 5 star values: 0 4 star values: 1 3 star values: 1 2 star values: 0 1 star values: 0
5 star values: 0 4 star values: 1 3 star values: 1 2 star values: 0 1 star values: 0
Martha Stewart Member Rating: Unrated 09/24/2008 I made this recipe along with the suggested pork chop recipe for dinner tonight and served it with an oilMartha Stewart Member
Rating: Unrated 09/24/2008
I made this recipe along with the suggested pork chop recipe for dinner tonight and served it with an oil
Rating: Unrated
All Reviews for Smoky Corn-Red Pepper Relish
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Smoky Corn-Red Pepper Relish
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
