Spicy Corn Relish–As a Side or Dip!

It is spring everywhere. That means the sunscreen is being slathered on , margaritas are a mixin’ and people are cleaning off and prepping their grills.  Actually, in Arizona, we pretty much grill all year round, but don’t hate us because we have good weather. Just make this spicy corn relish and delight in the flavor. Serve it with a side of BBQ chicken,  serve it like I did with some flank steak, or  serve it with some grilled shrimp or swordfish! Heck–eat it out of the tupperware container the morning after you make it! What? I am the only one that does this? You guys are more civilized? Who cares, just make this side and make it soon. Here’s what you need:

6 ears of corn

1/2 red onion

1/4 cup green onions

2 chipotle chiles in adobo sauce, seeded and chopped

1/4 red bell pepper, chopped

1/4 cup cilantro, chopped

splash of olive oil and red wine vinaigrette

salt and pepper to taste

Clean corn and brush with olive oil and salt, same with red onion. Toss on grill. Grill corn approximately 7 minutes each side and rotate until all of it is cooked and bits are charred. Grill onion face down for 10 minutes or so. Remove both from grill. Cut corn off the cob and dice the red onion. Mix both of these with the rest of the ingredients and let your taste buds have a party in your mouth. I love this dish because it is so versatile. You could add black beans, diced cucumbers, diced avocados….the possibilities are limitless.  The smokiness of the charred corn and onion carmelize a bit and rest nicely with the other flavors. Make this tonight! Serve with some Red Zin, if you want to accentuate the smokiness, serve with some Sauvignon Blanc, if you want to cut the spiciness. But for the love of all that is good, just serve it!

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About Jessica Grady

Jessica Grady is a Speech Pathologist specializing in Neuro-rehabilitation. She is also the mother of two fabulous boys and loves all things active. Learn more about her here.