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Grilled Corn Relish

August 17, 2011

Great corn is finally here. Though tomatoes top my list of most lusted after summer food, corn is a close second.  This summer it seems everything is a bit late, so the wait for these iconic summer foods is all the more tortuous.  Corn though, is now at its peak. The other day I loaded up on fresh corn at the local market. To my husband’s credit, he did not flinch when I presented him with an extra 18 ears of corn to grill alongside our dinner items for the night.

Grilled Corn Relish is a staple in our pantry.  Each year I make a big batch and still end up having to meter it out over the course of the winter so that we do not run out.   Grilling the corn adds a bit of nice charred flavor and some color to this sweet and tangy relish.   You may also boil the corn if that is more convenient for you.  Bag up any extra cooked corn you have and toss it in the freezer.  It is a great addition to lots of other foods like these Cheesy Onion Corn Muffins or Chicken Tortilla Soup.  If you do not want to process your jars, you can also keep the jars for months in the refrigerator.

Serve it with grilled meats, toss it with shredded cabbage for a quick and colorful salad, or use it to top soft tacos (our favorite).

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