Grilled Corn Relish

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Last Updated on November 17, 2020 by Lisa Johnson

Today’s recipe for Grilled Corn Relish is a bit of a conundrum, is is grilled or charred? Is is a relish or is is a salsa? What is it? Well, I went with grilled because it is cooked on a barbecue grill. I am calling it a side dish, because it is served along side a meal and not with a bowl of tortilla chips.

Not that it wouldn’t be just as delicious served with chips, that just isn’t how it was first presented to me. My mom and I went out for my birthday day a few months ago, and I chose a Beef Tenderloin served on a bed of Grilled Corn Relish and topped with Tomato Butter Shrimp. So there you have it, a delicious meal with a bunch of strange components and names that may not fit exactly as you might expect.

So I played around with the recipes in my head for awhile and finally decided to put it all together to share with you, just don’t tell Lonestar Steakhouse how simple their meal is to recreate at home, okay? 😉

How to make Grilled Corn Relish:

Preheat gas grill on high heat. In a large bowl, combine corn kernels, onion, jalapeno if using, and bell pepper with olive oil.

Pour into a large cast iron skillet and place on the grill. Heat in closed grill for five minutes, stir with a metal spatula, and continue cooking stirring occasionally until charred.

Carefully remove from heat and place on a heat resistant surface. Add the cilantro, lime juice, chili powder and toss to combine. Season with sea salt to taste, and serve.

Slightly crunchy, a touch of sweetness, with just a bit of kick from the chipotle chili pepper. So yummy!!

Notes:

• The original had jalapeno pepper {I think} but I am not a huge fan so I left it out. The choice is yours.
• Be VERY careful when bringing your hot skillet back indoors, it is insanely HOT…and heavy!
• I added the lime juice, chipotle chili powder, and cilantro right to the skillet…there’s no need to dirty another bowl.
• Yes, you could also grill the corn on the cob, the bell pepper, and onion separately, and then chop them up and mix it all together. My way seemed easier in my head so I went with the cast iron skillet method.

Fun leftover idea: add grilled corn relish and chopped chicken to your cheese quesadilla….super delicious!!

Would you like to know what my friends did with their corn this month? Check it out….

• Sausage & Egg Rice Bowl from Kleinworth & Co.
• Grilled Corn Relish from Cooking with Curls
• Roasted Corn and Jalapeno Dip from Home.Made.Interest.
• Fully Loaded Chorizo Meatloaf from The Creative Bite
• Yakitomorokoshi from Nomageddon
• Grilled Corn Salsa from Julie’s Eats & Treats
• Mexican Street Corn Salad from Liz on Call
• Chicken & Corn Soup from Around My Family Table
• Mexican Style Easy Corn Chowder from A Simple Pantry

Don’t those all look delicious? I guess I better go get more corn while it’s fresh. 🙂

Enjoy!!

Grilled Corn Relish

Grilled Corn Relish is a fusion of charred sweet corn, vibrant peppers, and zesty seasonings. Perfect as a tangy topping, side dish, or dip.

5 from 2 votes

Print Rate

Course: Side Dish

Cuisine: American

Keyword: tex-mex, corn, peppers, condiment, recipe

Prep Time: 10 minutes minutes

Cook Time: 15 minutes minutes

Total Time: 25 minutes minutes

Servings: 6 Servings

Calories: 91kcal

Author: Lisa Johnson

1/21x2x3x

Equipment

• Cast Iron Skillet

Ingredients

• 3 ears fresh corn husked and kernels cut off
• 1 medium red bell pepper chopped
• 1 jalapeno pepper diced – top cut off and seeds removed
• 0.5 medium onion chopped – about 0.5-cup
• 2 tablespoons olive oil
• 2 tablespoons chopped cilantro
• 1 teaspoon chipotle chili powder
• 1 tablespoon fresh lime juice
• sea salt to taste

Cook ModePrevent your screen from going dark

Instructions

• Preheat gas grill on high heat.
• In a large bowl, combine corn kernels, onion, jalapeno if using, and bell pepper with olive oil.
• Pour into a large cast iron skillet and place on the grill.
• Heat in closed grill for five minutes, stir with a metal spatula, and continue cooking stirring occasionally until charred.
• Carefully remove from heat and place on a heat resistant surface.
• Add the cilantro, lime juice, chili powder and toss to combine.
• Season with sea salt to taste.
• Serve as a bed for grilled steak, chicken, or fish, or as a dip with tortilla chips.

Notes

• The original had jalapeno pepper but I am not a huge fan so I left it out. The choice is yours.
• Be VERY careful when bringing your hot skillet back indoors, it is insanely HOT…and heavy!
• I added the lime juice, chipotle chili powder, and cilantro right to the skillet…there’s no need to dirty another bowl.
• Yes, you could also grill the corn on the cob, bell pepper, onion, and jalapeno separately, then chop them up and mix it all together. My way seemed easier in my head so I went with the cast iron skillet method.

Nutrition

Calories: 91kcal | Carbohydrates: 10g | Protein: 1g | Fat: 5g | Sodium: 13mg | Potassium: 183mg | Fiber: 1g | Sugar: 4g | Vitamin A: 815IU | Vitamin C: 29.8mg | Calcium: 2mg | Iron: 0.4mg