Roasted corn and poblano relish - bon appetit

3 cups

Ingredients

Quantity Ingredient
3 Ears fresh corn with husks
2 larges Fresh poblano chilies*
½ Red bell pepper, finely diced
½ cup Sliced green onions
½ cup Chopped red onion
¼ cup Chopped fresh cilantro
3½ tablespoon Fresh lime juice
1½ tablespoon Olive oil
3 Garlic cloves, minced

Directions

Place corn in large bowl of ice water and let soak 3 hours.

Prepare barbecue (medium-high heat). Roast corn until husks are charred, turning often, about 10 minutes. Shuck corn. Cut corn from cob.

Char poblanos on grill or over gas flame until blackened on all sides. Seal in paper bag and let stand 10 minutes. Peel, seed and chop poblanos.

Combine all ingredients in large bowl. Season with salt and pepper.

*Available at Latin American markets and some supermarkets.

Bon Appetit/July/94 Scanned & edited by Di Pahl & <gg>

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