| ROASTED CORN RELISH |
Adapted from One United Harvest
4 ears corn
1 Tbsp. chopped parsley or basil
4 Tbsp. finely chopped red onion
4 Tbsp. finely chopped roasted red pepper
1/4 cup lime juice
1/4 cup olive oil
16 cherry tomatoes, cut into halves
salt and pepper, to taste
1/2 tsp. cumin seeds, toasted & ground (or use cumin powder)
Shuck the corn and remove the silk. Broil or grill the corn until slightly
browned, turn frequently to avoid burning. Cut the kernels from the
cob into a mixing bowl. Add remaining ingredients to the kernels and
let stand one hour. Taste and adjust seasoning. Serve or refrigerate.
4 ears corn
1 Tbsp. chopped parsley or basil
4 Tbsp. finely chopped red onion
4 Tbsp. finely chopped roasted red pepper
1/4 cup lime juice
1/4 cup olive oil
16 cherry tomatoes, cut into halves
salt and pepper, to taste
1/2 tsp. cumin seeds, toasted & ground (or use cumin powder)
Shuck the corn and remove the silk. Broil or grill the corn until slightly
browned, turn frequently to avoid burning. Cut the kernels from the
cob into a mixing bowl. Add remaining ingredients to the kernels and
let stand one hour. Taste and adjust seasoning. Serve or refrigerate.
