5 ears of corn, husks left on
4 jalapenos, stems and seeds removed, chopped
1 poblano chile, stems and seeds removed, chopped
1 small red bell pepper, stem and seeds removed, chopped
1 tablespoon chopped green onions
1 tablespoon chopped fresh oregano
1/2 cup minced onion
2 tablespoons vegetable oil
2 tablespoons distilled white vinegar
Salt and pepper to taste


1. Prepare outdoor grill with coals 5 inches from heat source or preheat oven to 400 degrees F. Soak ears of corn in their husks in water for 30 minutes. Place corn on grill or in oven, turning often until the corn is tender, about 15 minutes. Cool, shuck and cut corn off cobs.
2. In a medium bowl, combine corn, jalapeno, poblano, bell pepper, green onions, and oregano. In a small skillet over medium heat, heat oil, cook onion until soft, about 10 minutes. Add vinegar, bring to a boil. Pour onion mixture over corn mixture, season with salt and pepper, allow to stand for an hour to blend flavors.

Recipe Courtesy of Freida's, The Specialty Produce People.

Serve as a vegetable, side salad, or as an accompaniment to meat or chicken.

Roasted Corn & Chile Relish
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