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Charred Corn Relish

This recipe is part of the recipe for Southwestern Lamb Chops with Charred Corn Relish


Makes about 1-1/2 cups


2 large or 3 small ears fresh corn, husked and silk removed
1/2 cup diced red bell pepper
1/4 cup chopped fresh cilantro
3 tablespoons reserved lime juice mixture


  1. Place corn on grid. Grill, covered, over medium heat 10 to 12 minutes or until charred, turning occasionally. Cool to room temperature.
  2. Cut kernels off each cob into large bowl and press cobs with knife to release remaining corn and liquid; discard cobs.
  3. Add bell pepper, cilantro and reserved lime juice mixture to corn; mix well. Let stand at room temperature while grilling chops. Cover and refrigerate if preparing in advance. Bring to room temperature before serving.

Nutritional Information

Serving Size: 1 tablespoon
Sodium <1 mg
Protein <1 g
Fiber <1 g
Carbohydrate 1 g
Saturated Fat <1 g
Total Fat <1 g
Calories from Fat 6 %
Calories 6

Dietary Exchange

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