When summer kicks into full swing, I like to enjoy light vegetable sides that are made with ingredients of the season. And it doesn't get much more seasonal than sweet corn, tomatoes and peppers during the hot summer months.
This relish is great on its own, but my favorite way to eat it is with fish and shellfish. You can use it as a garnish for any of your proteins or use it as a filling for tacos and sandwiches.
Serves: 4 people
Prep Time: 15 minutes
Cook Time: 10 minutes
Cooks Notes: If you don't have any fresh ears of corn, you can use bagged corn kernels. You can toss them in olive oil, place on a cookie sheet pan and char under your ovens broiler.
4 ears of sweet corn
2 jalapenos, whole
2 tablespoon olive oil (divided)
1/2 cup cherry tomatoes, sliced in half
1 teaspoon kosher salt
1/2 teaspoon ground black pepper
2 tablespoons lime juice
zest of 1 lime
2 tablespoons Parmesan cheese
2 tablespoons chopped basil leaves
3 green onions, thinly sliced (white and green parts)
Prepare your grill to medium high heat. Brush the ears of corn and jalapenos with 1 tablespoon of the olive oil.
Grill the corn and jalapenos on all sides until they are lightly charred and tender. This will take 5 to 10 minutes. Remove from the heat and let them cool.
Remove the seeds and the stems from the jalapenos. Chop them finely and place in a large bowl. Cut the kernels from the corn cobs and place them in the bowl.
Add the remaining ingredients and stir with a spoon to combine. Check for seasoning. Add extra salt, pepper and lime juice as needed.