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Ингредиенты
- 3 x Ears corn, husked and de-silked
- 1 Tbsp. Vegetable oil Salt and freshly cracked black pepper to taste
- 3 x Roasted red bell peppers, cut into thin slices
- 1/4 c. Minced parsley
- 2 tsp Chopped garlic
- 1/4 c. Virgin extra virgin olive oil
- 1/4 c. Lemon juice, (about 1 lemon)
Инструкции
- 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 warm fire; 3 to 4 seconds, a medium fire; and 5 to 6 seconds, a low fire. Longer than which, your fire is too cold. Roll the ears around with your tongs to be sure they cook proportionately, till the corn is slightly charred, about 7 to 10 min.
- Remove the ears from the grill and, as soon as they are cold sufficient 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.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 532g | |
| Calories 729 | |
| Calories from Fat 532 | 73% |
| Total Fat 60.49g | 76% |
| Saturated Fat 8.34g | 33% |
| Trans Fat 0.01g | |
| Cholesterol 0mg | 0% |
| Sodium 37mg | 2% |
| Potassium 1096mg | 31% |
| Total Carbs 45.85g | 12% |
| Dietary Fiber 10.5g | 35% |
| Sugars 17.32g | 12% |
| Protein 8.69g | 14% |
