Grilled Corn And Watermelon Relish Recipes

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GRILLED CORN & WATERMELON SALSA RECIPE BY TASTY



Grilled Corn & Watermelon Salsa Recipe by Tasty image

Here's what you need: corn, watermelon, fresh cilantro, limes, red onion, large jalapeño, cumin, coriander seed, sea salt, cider vinegar

Provided by Reza Setayesh

Yield 6 servings

Number Of Ingredients 10

4 ears corn
48 oz watermelon, diced small
½ cup fresh cilantro, chopped
2 limes, juiced
1 cup red onion, minced
1 large jalapeño, minced
1 tablespoon cumin, toasted & ground
½ tablespoon coriander seed, toasted and ground
2 teaspoons sea salt
2 tablespoons cider vinegar, optional

Steps:

  • Shuck the corn and place on the grill, allowing each side to be blistered with grill marks before rotating until all areas are uniformly grilled with dark brown spots.
  • Using a sharp chef's or kitchen knife, cut the kernels off the cob.
  • Place all ingredients in a mixing bowl, taste and adjust seasoning. Add a splash of cider vinegar if you like your salsa to have a punch
  • Serve alongside tortilla chips.
  • Enjoy!

Nutrition Facts : Calories 196 calories, Carbohydrate 46 grams, Fat 2 grams, Fiber 5 grams, Protein 5 grams, Sugar 20 grams

GRILLED CORN RELISH RECIPE



Grilled Corn Relish Recipe image

I loved how this all came together. The first taste was of sweet and tangy corn, but the sweetness slowly fades, giving way to the heat from the jalapeno and an earthiness from the chili powder and cumin. The "relish" can double as a dip for tortilla chips, salad topping, or taco condiment-it'll add excellent flavor to whatever it touches.

Provided by Joshua Bousel

Categories     Salsa     Condiment     Sauce

Time 1h

Number Of Ingredients 12

3 ears of corn, husked
1 tablespoon unsalted butter
1 jalapeño
1 medium red pepper
6 green onions
1/4 cup finely chopped fresh cilantro
1 teaspoon lime zest
1/2 teaspoon sugar
1/2 teaspoon chili powder
1/4 teaspoon cumin
Kosher salt
Freshly ground black pepper

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.

Nutrition Facts : Calories 62 kcal, Carbohydrate 11 g, Cholesterol 4 mg, Fiber 2 g, Protein 2 g, SaturatedFat 1 g, Sodium 302 mg, Sugar 3 g, Fat 2 g, ServingSize Makes about 2 cups, UnsaturatedFat 0 g

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