Roasted Corn, Avocado and Tomato Relish

I remember thinking that “relish” meant chopped up green stuff in the glass jar that my Mom stored in the refrigerator door. That my Dad always put on his hamburgers (along with the ketchup and tomato). I once tried this kind of relish and wondered why a smart man like my Dad would actually eat that stuff, which burned my tongue and tasted both too sweet and too sour at the same time, if that’s possible. That is relish, of course. Pickle relish. But long into my cooking career that I learned relish can mean just about any chopped up combo of fruits and/or vegetables that you use as a condiment to enhance a “main dish” liked grilled meat or fish or even a veggie burger. It doesn’t have to be pickle relish. A few days ago I grilled too many ears of corn and didn’t want to waste the kernels, so I mixed them into a relish that I served with grilled chicken breasts, but would go with most entrees I think. So, if you’re grilling on Father’s Day, try this not-pickle relish with whatever you’ve got going on the barbie. Or anything else you might be cooking, grill or not. P.S. I left the red bell pepper out this time because I didn’t have one and I didn’t feel like shopping. It’s okay to do that! Roasted Corn, Avocado and Tomato Relish 2 ears corn on the cob (about one cup corn kernels) 2 tablespoons olive oil 2 medium scallions, chopped 1/2 bell pepper, deseeded and chopped 1 serrano chili pepper, deseeded and chopped 1 cup halved grape tomatoes 1 avocado 2 tablespoons chopped fresh cilantro 2 tablespoons chopped fresh parsley 3 tablespoons lime juice salt to taste   Preheat the outdoor grill. Remove the thick outer leaves of the corn husks. Soak the ears in cold water for 15 minutes. Drain the ears and pull back the remaining thin leaves of the husk so you can remove and discard the silky threads. Brush the surface of the corn kernels with a film of olive oil and put the thin leaves back in place. Grill the ears over medium heat, turning the ears occasionally, for about 15 minutes or until crispy and tender. Let cool. Remove the kernels from the cobs and place the kernels into a bowl. Add the scallions, bell pepper, serrano pepper and tomatoes and toss the ingredients. Peel the avocado and cut the flesh into pieces. Add to the bowl and toss. Sprinkle with the cilantro, parsley, lime juice and remaining olive oil. Toss ingredients and let rest for 10-15 minutes before serving. Taste for seasoning and add salt to taste. Let rest for 10-15 minutes before serving. Makes 4 servings    

I remember thinking that “relish” meant chopped up green stuff in the glass jar that my Mom stored in the refrigerator door. That my Dad always put on his hamburgers (along with the ketchup and tomato).

I once tried this kind of relish and wondered why a smart man like my Dad would actually eat that stuff, which burned my tongue and tasted both too sweet and too sour at the same time, if that’s possible.

That is relish, of course. Pickle relish. But long into my cooking career that I learned relish can mean just about any chopped up combo of fruits and/or vegetables that you use as a condiment to enhance a “main dish” liked grilled meat or fish or even a veggie burger. It doesn’t have to be pickle relish.

A few days ago I grilled too many ears of corn and didn’t want to waste the kernels, so I mixed them into a relish that I served with grilled chicken breasts, but would go with most entrees I think.

So, if you’re grilling on Father’s Day, try this not-pickle relish with whatever you’ve got going on the barbie. Or anything else you might be cooking, grill or not.

P.S. I left the red bell pepper out this time because I didn’t have one and I didn’t feel like shopping. It’s okay to do that!

Roasted Corn, Avocado and Tomato Relish

2 ears corn on the cob (about one cup corn kernels)

2 tablespoons olive oil

2 medium scallions, chopped

1/2 bell pepper, deseeded and chopped

1 serrano chili pepper, deseeded and chopped

1 cup halved grape tomatoes

1 avocado

2 tablespoons chopped fresh cilantro

2 tablespoons chopped fresh parsley

3 tablespoons lime juice

salt to taste

 

Preheat the outdoor grill. Remove the thick outer leaves of the corn husks. Soak the ears in cold water for 15 minutes. Drain the ears and pull back the remaining thin leaves of the husk so you can remove and discard the silky threads. Brush the surface of the corn kernels with a film of olive oil and put the thin leaves back in place. Grill the ears over medium heat, turning the ears occasionally, for about 15 minutes or until crispy and tender. Let cool. Remove the kernels from the cobs and place the kernels into a bowl. Add the scallions, bell pepper, serrano pepper and tomatoes and toss the ingredients. Peel the avocado and cut the flesh into pieces. Add to the bowl and toss. Sprinkle with the cilantro, parsley, lime juice and remaining olive oil. Toss ingredients and let rest for 10-15 minutes before serving. Taste for seasoning and add salt to taste. Let rest for 10-15 minutes before serving. Makes 4 servings