Do not let this summer season go by without trying Barbecued Corn Relish. This recipe happens to be a companion recipe to grilled salmon flavored with barbecue sauce; however, I thoroughly enjoyed the corn relish on a taco salad. You could also serve it up with a bowl of guacamole and chips for an appetizer. The temperature is about medium so if you prefer more heat add some hot sauce or use a hotter pepper.
Source: adapted from Better Homes and Gardens
1/2 jalapeño pepper, seeded and finely chopped
1 red sweet pepper, chopped
2 fresh ears of corn, boiled or grilled
1 tbsp bottled barbecue sauce
2 tsp olive oil
Fresh chopped cilantro (optional)
In a bowl, combine chopped jalapeño and sweet pepper; set aside.
To grill corn: place husked corn on grill rack directly over medium heat; grill, turning occasionally, 10 to 15 minutes or until crisp-tender.
To boil: place husked corn in a large pot of boiling water. Continue to boil 5-10 minutes longer. Remove from pot to a cutting board to cool slightly.
Cut corn from cob. Add to chopped peppers with barbecue sauce, olive oil, salt and pepper. Serve as a side dish with Salmon or in halved red bell peppers.
Makes 4 servings.