Roasted Corn and Red Pepper Relish

[Guest guest]

This condiment requires roasting in a hot oven. Might be nice on

bruschetta or a veggie burger.

 

JoAnn

 

* Exported from MasterCook *

 

Roasted Corn and Red Pepper Relish

 

Recipe By : Roasting, by Kathy Gunst

Serving Size : 1 Preparation Time :0:00

Categories : Condiments Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

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

1/4 teaspoon jalapeno pepper (up to 1 teas) -- seeded and

chopped

2 1/2 tablespoons white wine vinegar

1/4 cup fresh parsley -- chopped

1 whole scallion -- trim,slice thin

salt and freshly ground pepper

 

Soak the fresh corn in a pot of cold water for about 1 hour.

Preheat the oven to 400°.

 

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

Posted to Veg-Recipe 4/99 by JoAnn Pellegrino

 

 

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