Charred Corn and Sweet Pepper Relish
Smoky, sweet and sour all at once
- Preserves & Condiments
- Condiment
- American (Southwest)
- no cook
- party food
- gluten free
Blistered corn kernels, sweet peppers and onion in a bright cider vinaigrette. Spoon it over grilled meat, fold it into tacos, or serve it with chips as a smoky alternative to tomato salsa.
Photo: Vegan Feast Catering · CC BY 2.0 · via Wikimedia Commons · all image credits
Ingredients
- Kernels from 4 ears sweet corn (about 3 cups)
- 1 tablespoon neutral oil
- 1 small red onion, finely diced
- 2 sweet heirloom peppers, seeded and diced
- 1 jalapeno or Fresno chile, minced (seeds removed for less heat)
- 2 tablespoons chopped cilantro or flat-leaf parsley
- 3 tablespoons cider vinegar
- 2 tablespoons fresh lime juice
- 1 teaspoon maple syrup or honey
- 1/3 cup extra-virgin olive oil
- 1 teaspoon kosher salt
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon freshly ground black pepper
Equipment
- Heavy 10-inch skillet or grill pan
- Sharp chef's knife
- Large bowl
- Small jar with a lid
Why this recipe works
The pleasure of this relish is contrast: kernels charred until they are almost black, peppers left raw and crunchy, and a dressing sharp enough to cut through the sweetness. It takes fifteen minutes and it improves after an hour in the refrigerator, which makes it the ideal thing to make early in the day.
Charring matters more than people expect. A dry skillet held over high heat drives off water and caramelises the natural sugars in heirloom corn, producing a note close to popcorn that plain boiled kernels never develop.
Heirloom varieties to look for
The best corn for a relish is a bicolour or red-flinted heirloom such as Double Red, Painted Hill or Country Gentleman. Sweet peppers: Jimmy Nardello and Corno di Toro for sweetness, or Aji Dulce for a gentle whisper of heat.
Method
Char the corn
Heat the skillet over high heat until a drop of water evaporates instantly. Toss the corn kernels with the neutral oil, spread them in a single layer, and leave them undisturbed for 2 minutes so they blister.
Finish the char
Stir and continue to cook for 4 to 6 minutes, in batches if needed, until roughly a third of the kernels are deeply browned. Tip them onto a plate to cool; they will crisp slightly as they sit.
Shake the dressing
In the lidded jar, combine the cider vinegar, lime juice, maple syrup, olive oil, salt, smoked paprika and black pepper. Shake hard until emulsified, about 15 seconds.
Combine the vegetables
In the large bowl, toss the cooled corn with the red onion, sweet peppers, chile and herbs.
Dress and rest
Pour the dressing over and fold everything together with a flexible spatula. Let the relish stand at room temperature for 30 minutes, or refrigerate for up to 2 hours, then taste and adjust the salt and lime.
Serve
Serve with tortilla chips, spooned over grilled fish or roast chicken, or folded into a bowl of black beans with rice. It is also excellent piled onto a fried egg at breakfast.
Cook's notes
- Dry the kernels on a towel before they hit the pan; surface moisture steams them and stops the char.
- Add the herbs at the last moment. Cilantro turns dark and soapy if it sits in acid for hours.
- For a sweeter relish, replace the jalapeno with a mild Anaheim and add a pinch of sugar.
Variations
- Grill the whole ears over charcoal, then cut off the kernels for a smokier version.
- Add 1 cup of drained black-eyed peas to turn the relish into a salad.
- For a refrigerator preserve, simmer the mixture with 1/2 cup sugar and 1/2 cup vinegar for 10 minutes and jar it hot.
Storage
Refrigerate in a glass jar for up to 5 days. The flavour peaks on day two. Drain any excess liquid before serving leftovers.
How to serve it
1/2 cup per serving. Serve it within the time noted above for the best texture, because heirloom produce is far less forgiving than supermarket vegetables.
