Roasted Corn Relish

Side Dishes


Nutritional Facts Per Serving

2 g
10 g
2 g
Show all nutrition facts

Nutritional Facts

Per 1/8 of the recipe
  • Amount For Serving % Daily Value
  • Calories 50
  • Lipides 1.5 g
  • Sodium  95 mg
  • Carbs 10 g
    • fiber  2 g
  • Protein 2 g


  • 2 ears of fresh corn, husked
  • 3 sweet bell peppers cut lengthwise with stems, seeds and cores removed
  • 1 green pepper, cut lengthwise with stem, seeds and core removed
  • 2 jalapeño peppers, tops cut off and seeds removed
  • 1 lime, cut in half
  • 3 green onions
  • 1 tbsp (15 mL) cilantro seasoning paste
  • 1/4 tsp (1 mL) salt


  1. Preheat grill to high and place corn on hottest part of grill. A few minutes later, add peppers, skin side down, then jalapeños. Turn corn every 5 min. until it is golden or even lightly charred on all sides, 12 min. or so. Cook peppers until skin starts to blister (do not char them); about 10 min.
  2. When peppers and corn are almost ready, add green onions and lime to grill and cook 3 min. longer.
  3. Remove vegetables and lime from grill. Slice corn off cobs with a sharp knife. Dice peppers, finely chop green onion and jalapeños, and place in bowl with corn kernels. Add cilantro paste, juice from lime and salt; mix well and serve.

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