Roasted corn and red pepper relish

1 servings

Ingredients

Quantity Ingredient
6 Ears fresh corn; unhusked
8 Cloves garlic; left as is
5 tablespoons Olive oil
Plus
1 teaspoon Olive oil
1 large Red bell pepper
¼ teaspoon Jalapeno pepper; (up to 1 teas),
; seeded and
Chopped
2½ tablespoon White wine vinegar
¼ cup Fresh parsley; chopped
1 Whole scallion; trim,slice thin
Salt and freshly ground pepper

Directions

Soak the fresh corn in a pot of cold water for about 1 hour. Preheat the oven to 400ø.

Place the garlic in a piece of aluminum foil, drizzle with 1 teaspoon of the oil, and wrap tightly. Place the bell pepper on another piece of aluminum foil. Do not wrap. Place the drained corn directly on the oven rack and roast along with the garlic and bell pepper. Remove the corn and garlic after 10 minutes and let cool slightly. Squeeze the garlic cloves out of their skins and chop. Husk the corn and, using a sharp knife, cut the kernels off the cobs into a medium size bowl.

Roast the bell peper, turning it every few minutes, until almost charred on all sides, for a total of about 15 minutes. Wrap the pepper in the foil and let cool slightly, about 5 minutes. Peel the skin off the pepper, remove the seeds and core, and chop it.

Mix the corn with the chopped garlic and bell pepper and add the remaining ingredients. Taste for seasoning, adding more jalapenos if desire.

Makes about 2 cups.

Recipe from cookbook - Roasting, by Kathy Gurnst ISBN 0-02-051340-2 Recipe by: Roasting, by Kathy Gunst Converted by MM_Buster v2.0l.

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