| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
|
Gma1 |
1 |
servings |
INGREDIENTS
| 3 |
|
Ears corn; husked and |
|
|
; de-silked |
| 1 |
tb |
Vegetable oil |
|
|
Salt and freshly cracked black pepper to |
|
|
; taste |
| 3 |
|
Roasted red bell peppers; cut into thin |
|
|
; slices |
| 1/4 |
c |
Chopped parsley |
| 2 |
ts |
Minced garlic |
| 1/4 |
c |
Virgin olive oil |
| 1/4 |
c |
Lemon juice; (about 1 lemon) |
INSTRUCTIONS
Rub the corn lightly with the vegetable oil and sprinkle with salt and
freshly cracked pepper. Grill the corn over a low fire. To check the fire
temperature, hold your hand about 5 inches above the grilling surface. If
you can hold it there for 1 to 2 seconds, you have a hot fire; 3 to 4
seconds, a medium fire; and 5 to 6 seconds, a low fire. Longer than that,
your fire is too cool. Roll the ears around with your tongs to be sure they
cook evenly, until the corn is slightly charred, about 7 to 10 minutes.
Remove the ears from the grill and, as soon as they are cool enough to
handle, slice the kernels off the cobs. In a large bowl, mix the kernels
together with all the remaining ingredients. The relish will keep, covered
and refrigerated, 4 to 5 days.
Recipe by: Good Morning America
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