8 Ears Sweet Corn
1 1/2 Bunch Cilantro
1 Red Bell Pepper,
1 Red Onion, Finely Diced
2 Jalapenos, Seeded, Finely Diced
1 Each, Lemon and Lime, Juiced
Salt, Cracked Pepper and Guajillo Pepper (or any medium/smoky pepper) to taste
10 tbsp. CVR Persian Lime Olive Oil
- Roast the corns in the husk in 350°F Oven for about 20 minutes or until just past browning on the kernels (fully roasted). Remove from oven, cool at room temperature, and chill in the refrigerator. When chilled, cut the kernels and flesh off of the cob. Save the kernels and flesh while discarding the husk and cob. Place in a large bowl.
- Chop the fresh cilantro and mix in with the corn. Take the red bell pepper, cut to remove the pith and finely dice it to mix in the bowl. Finely dice the red onion and the jalapeño (pith and seeds removed) and mix in the bowl. Take the lemon and lime and juice both into the bowl, being careful not to drop seeds in the bowl. Add salt and cracked black pepper to taste, and add about 5 tbsp. of Guajillo pepper, and mix the entire mixture well.
- Top off any meal with this corn relish. Ideas to get you started include using it as a dip for tortilla chips, topping it off on creamed polenta, on top of grilled fish or chicken!
Recipe provided by: Sara Arbabian @ The Rind Sacramento CA