Are you in search of a mouthwatering and versatile side dish to elevate your next barbecue or potluck? Look no further than grilled corn relish! This vibrant and flavorful condiment is a symphony of sweet, tangy, and smoky flavors that will tantalize your taste buds and add an extra layer of excitement to any dish. Made with fresh corn on the cob, grilled to perfection, and combined with a delightful blend of herbs, spices, and vegetables, grilled corn relish is sure to become a staple in your culinary repertoire.
Check out the recipes below so you can choose the best recipe for yourself!
GRILLED SEA SCALLOPS WITH AVOCADO-CORN RELISH ON CRISP TORTILLAS
Steps:
- For the relish: Combine all ingredients in bowl and season with salt and pepper to taste.
- For the scallops: Preheat grill. Brush scallops with oil and season with salt and pepper to taste. Grill the scallops for 2 minutes on each side. Arrange tortillas on a serving platter, top each with a layer of relish and 1 scallop. Garnish with parsley.
GRILLED SALMON WITH BACON AND CORN RELISH
You are really going to love this exciting and vibrant new way to use salmon. It's dressed up with an easy and summery relish. Did I mention there will be bacon? Oh, yeah.
Provided by Chef John
Categories Main Dish Recipes Seafood Main Dish Recipes Salmon Salmon Fillet Recipes
Time 45m
Yield 2
Number Of Ingredients 12
Steps:
- Preheat an outdoor grill (preferably charcoal) for high heat and lightly oil the grate.
- Place bacon in a skillet over medium heat and cook until browned and crisp, 8 to 10 minutes.
- Cut kernels from corn ears into a large bowl using a sharp knife held at a 45-degree angle. Scrape cobs with the back of the knife into the bowl to get the juices.
- Stir white and light green parts of green onions into bacon and add red bell pepper; cook and stir until vegetables just start to become tender, about 2 minutes. Stir corn into bacon mixture and let corn just warm through. Season with salt, black pepper, cayenne pepper, a few chopped dark green onion tops, olive oil, and rice vinegar. Turn off heat under relish.
- Spread vegetable oil onto both sides of salmon fillets and season fish with salt, black pepper, and cayenne pepper.
- Cook on preheated grill until fish shows good grill marks, the flesh flakes easily, and fish is still slightly pink in the center, about 5 minutes per side. A crack that opens up in the salmon flesh as you cook will let you see how done the salmon is in the middle.
- Divide spinach leaves onto 2 plates and top each with a salmon fillet and half the bacon relish. Sprinkle on a few green onion tops for garnish.
Nutrition Facts : Calories 604.5 calories, Carbohydrate 20.2 g, Cholesterol 140.8 mg, Fat 33.1 g, Fiber 3.5 g, Protein 56.6 g, SaturatedFat 8.2 g, Sodium 754.8 mg, Sugar 4 g
GRILLED HALIBUT WITH INDIAN SPICES AND CORN RELISH
Here, a fragrant combination of ground cumin, turmeric, coriander and fennel seed is rubbed all over fresh halibut steaks (Pacific salmon, wild striped bass and hake also work well here). The steaks are then left to marinate for a few hours in the refrigerator before grilling. The cooked fish is topped with a quick relish made of fresh corn, ginger, onion, cilantro and a bit of the spice mixture that's been sautéed in clarified butter. It's an unexpected yet extraordinary way to prepare fish that might just win over the self-proclaimed seafood-haters at the table.
Provided by Florence Fabricant
Categories dinner, quick, main course
Time 25m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Combine cumin, turmeric, coriander, fennel, 1/2 teaspoon black pepper and 1/2 teaspoon salt or to taste. Rub fish steaks on both sides with juice of 1/2 lemon, then rub with all but 2 teaspoons of spice mixture. Refrigerate 3 hours.
- While fish marinates, heat 2 tablespoons ghee in a skillet, add ginger and onion and sauté until onion just starts to brown. Stir in remaining spices and sauté, stirring, until spices smell toasty, then add corn and juice of 1/2 lemon. Cook briefly and set aside.
- Remove fish from refrigerator and brush on both sides with remaining ghee or butter. Heat grill and oil grates. When hot, place fish on grill over medium-hot coals or gas fire and cook about 5 minutes. Use a spatula to turn fish and grill 3 to 4 minutes, until a little liquid just begins to pool on surface of fish and a paring knife inserted just at the bone can move flesh away from it easily. Salmon should be cooked about 3 minutes on each side. Remove fish to a warm platter or individual plates.
- Reheat corn mixture, adding cilantro and a couple tablespoons water to moisten it. Spoon corn on fish, garnish with wedges cut from remaining lemon and serve.
GRILLED CORN RELISH
This colorful relish is a great way to get kids to eat their veggies. It's an instant upgrade for hot dogs! -Ellen Riley, Murfreesboro, Tennessee
Provided by Taste of Home
Time 25m
Yield 2 cups.
Number Of Ingredients 6
Steps:
- Cut red pepper lengthwise in half; remove seeds. Grill red pepper and corn, covered, over medium heat 10-15 minutes or until tender, turning and basting occasionally with 3 tablespoons vinaigrette., Remove corn from cobs and chop red pepper; transfer to a small bowl. Add green onions, pepper, salt and remaining vinaigrette; toss to combine.
Nutrition Facts : Calories 42 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 157mg sodium, Carbohydrate 8g carbohydrate (4g sugars, Fiber 1g fiber), Protein 1g protein. Diabetic Exchanges
CRAB CAKES WITH GRILLED CORN RELISH
Provided by Robert Irvine : Food Network
Time 1h10m
Yield about 35 to 40 cakes
Number Of Ingredients 17
Steps:
- For the crab cakes: In a mixing bowl, mix all the ingredients except the crab until thoroughly mixed. Gently stir in the crab, being careful not to break up lumps. Place in the refrigerator to chill while you prepare the corn relish.
- For the corn relish: Preheat a grill pan over medium-high heat. Grill the corn on all sides. Kernels should be mostly browned and lightly charred.
- Next, cut the tomatoes and onion into small dice, and then toss them in a bowl with the parsley, garlic, seafood seasoning, and vinegar. Then, cut the kernels from the cobs, being careful not to include any cob or silk. Add to the bowl and stir. Finish with the mayo, stirring well. (Add more mayo to the mix if too loose. Relish should be thick and easy to spoon onto the crab cakes.)
- Next, portion the crab mixture into bite-sized cakes. Pour the flour onto a plate. Place the cakes in the flour and toss to coat lightly. You do not want a thick layer of flour.
- Heat a large saute pan over medium heat. Add 3 tablespoons butter. When the butter is melted, add the crab cakes and cook until golden brown on both sides, 4 to 5 minutes per side. Transfer the cakes to a paper towel to drain. Season with salt.
- Cook the rest of the cakes in batches, adding more butter as needed. You can wipe out the pan between batches if there are overcooked bits.
- Top each cake with corn relish and serve.
CHARCOAL GRILLED CHICKEN SINALOA-STYLE WITH GRILLED CORN, BLACK BEAN AND QUINOA RELISH
This succulent, mahogany-skinned chicken has humble roots; the dish originated in simple roadside stands in Mexico's Sinaloa region and is truly road-food. Or it was...juicy yet crisp, at once earthy and acidic, this chicken deserves a spot on your table, too. Serve it with this healthy relish of hearty black beans, toothsome quinoa, sweet charred corn and the dish's traditional accompaniment, green onions.
Provided by Bobby Flay
Categories main-dish
Time 5h15m
Yield 4 to 6 servings
Number Of Ingredients 24
Steps:
- Whisk the rice vinegar, canola oil, lime juice, orange juice, ancho, paprika, cinnamon, allspice, chile de arbol, ground cloves and garlic in a bowl.
- Place the chicken pieces on a large baking dish. Pour the vinegar mixture over the chicken and rub it into each piece of chicken. Cover the chicken and refrigerate for at least 4 hours and up to 8 hours. Remove the chicken from the refrigerator 30 minutes before grilling.
- Remove the chicken from the vinegar mixture and place on a baking sheet.
- Heat a grill for indirect grilling. Add the wood chips to the coals or to a box and place on the gas briquettes. Close the grill cover and heat the grates, about 10 minutes.
- Place the chicken over the direct heat, skin-side down. Grill the chicken until golden brown and slightly charred, about 5 minutes. Flip the chicken and cook 5 minutes longer. Move the chicken to the cooler part of the grill, close the grill cover and continue grilling until an instant-read thermometer inserted into the chicken registers 160 degrees F for white meat and 165 degrees F for dark meat, about 15 minutes. Transfer the chicken to a platter and loosely tent with foil.
- After 5 minutes of rest, serve the chicken with the Grilled Corn, Black Bean and Quinoa Relish.
- Bring 1 cup water to a boil in a small pot over medium heat. Add 1 teaspoon salt and 1/4 teaspoon pepper and stir in the quinoa. Cover the pot and cook until the quinoa is tender and the water is absorbed, about 15 minutes. Remove the pot from the heat and let sit covered. Fluff the quinoa with a fork and transfer to a large bowl.
- Heat the grill to high for direct grilling. Brush the green onions with the canola oil and sprinkle with salt and pepper. Grill the onions until soft and slightly charred, about 2 minutes each side. Remove the onions from the grill and coarsely chop.
- Stir the corn, beans, olive oil and lime juice in a bowl. Add the quinoa and chopped green onions. Sprinkle with salt and pepper. Keep the relish at room temperature for at least 30 minutes before serving to allow the flavors to meld. Stir in the cilantro and oregano and serve.
GRILLED SHRIMP SKEWERS WITH PINEAPPLE-CORN RELISH
Categories Appetizer Marinate Backyard BBQ Pineapple Seafood Shrimp Corn Summer Grill/Barbecue Self Kidney Friendly Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 8 servings
Number Of Ingredients 17
Steps:
- For marinade:
- Combine ingredients in a large freezer bag; shake for 1 minute. Refrigerate 1 hour.
- For relish:
- Coat a medium skillet with cooking spray; sauté corn and shallot until shallot is caramel in color, about 3 minutes. In a bowl, mix remaining ingredients. Add corn. Season with salt and pepper. Skewer shrimp and grill over medium-high heat (or broil) until pink (about 2 minutes per side). Serve each skewer atop a spoonful of relish.
GRILLED SALMON WITH CORN, TOMATO, AND AVOCADO RELISH
This is an Emeril's recipe I got off the Food Network site. For something so simple, this is SO tasty!! Grilled asparagus goes well with this.
Provided by Meekocu2
Categories Corn
Time 25m
Yield 4 , 4 serving(s)
Number Of Ingredients 12
Steps:
- In a medium bowl, add corn, tomatoes, avocados, onions, parsley, olive oil, lemon juice, 1 tsp salt, and 1/4 tsp pepper. Toss to combine and set aside.
- Preheat grill to medium high.
- Lightly brush the fillets with olive oil and season flesh side with 1/8 tsp of the Essence, 1/4 tsp salt and a pinch of the remaining pepper. Add to grill, skin side down, and cook until skin is crisp about 4-5 minutes. Turn and cook until the salmon is opaque and medium rare about 4 minutes, or how ever you like your fish cooked.
- Serve with relish on top with the grilled asparagus.
Nutrition Facts : Calories 712.4, Fat 39.3, SaturatedFat 5.8, Cholesterol 165.4, Sodium 1391.9, Carbohydrate 24.5, Fiber 10.5, Sugar 3.9, Protein 68.1
GRILLED MAPLE CHICKEN WITH CORN RELISH
Provided by Marian Burros
Categories dinner, main course
Time 20m
Yield 2 servings
Number Of Ingredients 14
Steps:
- Turn on broiler, if using, and cover broiler pan with aluminum foil.
- Wash and dry chicken, and cut into 1/2-inch-wide strips. Combine orange juice and maple syrup, add tarragon and marinate chicken in mixture while preparing the rest of the meal.
- Over low heat, cook corn in water with cumin for just a few minutes, until corn is tender.
- Trim, seed and mince jalapeno. Finely chop onion. Wash, trim, seed and chop red pepper. Wash and chop cilantro.
- Prepare stove-top grill, if using. Grill or broil chicken strips for a couple of minutes. Baste with marinade, and then turn and grill a minute or two longer, until done.
- To make relish, combine corn with jalapeno, onion, red pepper, cilantro, orange juice concentrate, salt and pepper. Serve the chicken strips with the corn relish and the banana curry. (See recipe below.)
Nutrition Facts : @context http, Calories 482, UnsaturatedFat 8 grams, Carbohydrate 59 grams, Fat 13 grams, Fiber 8 grams, Protein 31 grams, SaturatedFat 3 grams, Sodium 383 milligrams, Sugar 20 grams, TransFat 0 grams
SOUTHWEST GRILLED CORN RELISH
Steps:
- Buy anahime chile 1-2 wks in advance, store on the kitchen counter, and allow to turn orange. In gallon zip lock put 2 ears of corn (shucked) 2-tbl of sugar; 1-tbl of salt; cover with warm water; place in refrigerator and marinate for 1-2 hours. Remove corn from zip lock and grill for about 20-minutes, until corn has grill marks but kernals are still plump. Allow corn to cool enoough to handle; remove kernels from cob with a knife while holding upright on the counter and place in mixing bowl. While corn is grilling, place Red Bell Pepper and roast until charred; place into a bowl and cover with plastic wrap and allow to sweat. Remove charred skin, discard stem, seeds, and pith; cut 1/2 of the bell pepper into 1/4" x 1" pieces and place in mixing bowl; reserve the remain 1/2 for another recipe. Remove the Stem, seeds, and pith from the Anahime Chile; place on the gille until the chile has grille marks; remove from grille; using 1/2 of chile cut into 1/4" x 1" pieces and place in mixing bowl; reserve remaining chile for another recipte. Mince & cursh garlic clove and add to mixing bowl along with sliced green onions; fresh cilantro; butter; lime juice; and adobo chile powder. Mix all the ingredients, salt to taste, and spoon out servings. Garnish with Cilantro Leaves.
GRILLED SALMON WITH BACON AND CORN RELISH
Steps:
- Preheat an outdoor grill (preferably charcoal) for high heat and lightly oil the grate.
- Place bacon in a skillet over medium heat and cook until browned and crisp, 8 to 10 minutes.
- Cut kernels from corn ears into a large bowl using a sharp knife held at a 45-degree angle. Scrape cobs with the back of the knife into the bowl to get the juices.
- Stir white and light green parts of green onions into bacon and add red bell pepper. Cook and stir until vegetables just start to become tender, about 2 minutes.
- Stir corn into bacon mixture and let corn just warm through. Season with salt, black pepper, cayenne pepper, a few chopped dark green onion tops, olive oil, and rice vinegar. Turn off heat under relish.
- Spread vegetable oil onto both sides of salmon fillets and season fish with salt, black pepper, and cayenne pepper.
- Cook on preheated grill until fish shows good grill marks, the flesh flakes easily, and fish is still slightly pink in the center, about 5 minutes per side. A crack that opens up in the salmon flesh as you cook will let you see how done the salmon is in the middle.
- Divide spinach leaves onto 2 plates and top each with a salmon fillet and half the bacon relish. Sprinkle on a few green onion tops for garnish.
- Note: I didn't have any in the garden, but a little fresh tarragon is great in this too.
Tips:
- Choose fresh, sweet corn. The fresher the corn, the better the relish will be.
- Grill the corn until it is slightly charred. This will add a smoky flavor to the relish.
- Use a variety of peppers. This will add different flavors and colors to the relish.
- Add some herbs and spices. This will help to brighten the flavor of the relish.
- Let the relish chill for at least 30 minutes before serving. This will allow the flavors to meld.
Conclusion:
Grilled corn relish is a delicious and versatile side dish that can be enjoyed with a variety of meals. It is easy to make and can be tailored to your own taste preferences. Whether you like it spicy, sweet, or somewhere in between, there is a grilled corn relish recipe out there for you. So fire up your grill and get started today!
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