Chyrel's Recipes From Friends
Roasted Corn and Pepper Relish

3 ears corn, husked and de-silked
1 tbsp. vegetable oil
salt and freshly cracked black pepper to taste
3 roasted red bell peppers, cut into thin slices
1/4 cip chopped parsley
2 tsps. minced garlic
1/4 cup virgin olive oil
1/4 cup lemon juice (about 1 lemon)

Rub the corn lightly with the vegetable oil and sprinkle with salt and freshly cracked pepper. Grill the corn over a low fire. To check the fire temperature, hold your hand about 5 inches above the grilling surface. If you can hold it there for 1 to 2 seconds, you have a hot fire; 3 to 4 seconds, a medium fire; and 5 to 6 seconds, a low fire. Longer than that, your fire is too cool. Roll the ears around with your tongs to be sure they cook evenly, until the corn is slightly charred, about 7 to 10 minutes. Remove the ears from the grill and, as soon as they are cool enough to handle, slice the kernels off the cobs. In a large bowl, mix the kernels together with all the remaining ingredients. The relish will keep, covered and refrigerated, 4 to 5 days.

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