Grilled Corn And Watermelon Relish Recipes

GRILLED CORN RELISH

Steps:

• Cut red pepper lengthwise in half; remove seeds. Grill red pepper and corn, covered, over medium heat 10-15 minutes or until tender, turning and basting occasionally with 3 tablespoons vinaigrette., Remove corn from cobs and chop red pepper; transfer to a small bowl. Add green onions, pepper, salt and remaining vinaigrette; toss to combine.

GRILLED CORN RELISH RECIPE

Steps:

• Light one chimney full of charcoal. While the charcoal is lighting, lightly butter each ear of corn, then season with salt and pepper. Wrap each ear in aluminum foil.
• When all the charcoal is lit and covered with gray ash, pour out and spread the coals evenly over entire surface of coal grate. Set cooking grate in place, cover grill and allow to preheat for 5 minutes. Clean and oil the grilling grate. Place the corn, red pepper, and jalapeño on the grill and cover. Grill red pepper and jalapeño until they start to blister, but not blacken, on each side. Grill corn until it's lightly charred all over. Remove pepper, jalapeño, and corn to a cutting board as they are done.
• Brush green onions lightly with oil and place on the grill. Cook until softened and lightly browned on both sides. Remove to cutting board.
• In a medium bowl, cut kernels off each ear of corn. Seed jalapeño and red pepper, then dice and add into bowl with corn. Thinly slice green onions and add into bowl with corn and peppers along with cilantro, lime juice, lime zest, sugar, chili powder, and cumin. Stir to combine. Season with salt and pepper to taste. Serve immediately or store in an airtight container in the refrigerator.

GRILLED WATERMELON

Steps:

• How to get your watermelon wedges: Cut the watermelon in half, place cut side down on the table, then cut into slices, about 1 1/2 inches thick. Cut each slice in half, creating two wedges (if your melon is really big, you may need to cut each slice into three wedges). You can leave the rind on or cut it off, totally up to you.
• Lightly sprinkle the wedges on both sides with the salt. Stand the wedges on their edges on a rack over a sink or pan and let them drain for half an hour.
• Preheat the grill to high.
• After the watermelon has drained, rinse each piece under cold running water. Place each piece between two folded paper towels and gently but firmly press to remove excess water. You should stop just when you feel the watermelon begin to crunch.
• Brush the watermelon lightly on both sides with the olive oil. Grill over high heat until grill marks have formed and the melon is slightly softened, about 5 minutes.
• Remove from grill and sprinkle with sea salt and a little fresh ground pepper.

CHUNKY CAJUN WATERMELON RELISH

Steps:

• Place rind, peppers, and onion in a large bowl toss in the salt and cover with ice cold water. Chill for 8-12 hours.
• Prepare jars and water bath for canning.
• Rinse very very well and drain set aside.
• Place the remaining ingredients in a large stainless steel pot. Bring to a boil to dissolve sugar. Once dissolved add the drained rind and veggies.Bring back to a boil then reduce to a simmer over medium low flame. Simmer covered for 25 minutes.
• Pack into hot jars leaving 1/2 inch head space. Wipe rims adjust lid placing screw bands on. Process in hot water bath for 10 minutes.
• Cool jars out of draft for 12 hours check for seals. label and store. Or give as gifts.