Best Charred Corn And Pepperoncini Relish With Basil Recipes

Charred Corn Relish image

Provided by Food Network Kitchen

Time 1h10m

Yield about 4 cups

Number Of Ingredients 9

Steps:

Preheat a grill to high. Grill the corn, turning, until charred all over, about 8 minutes; let cool slightly, then cut off the kernels.
Toss the cucumber and bell pepper with 2 teaspoons salt in a colander. Let drain 30 minutes, then pat dry with paper towels.
Bring the vinegar, sugar, mustard seeds, turmeric and 1 tablespoon salt to a boil in a large skillet. Reduce the heat and simmer until the liquid is reduced to about 1 cup, 8 to 10 minutes. Add the cucumber and bell pepper; simmer until slightly softened, 3 minutes. Stir in the corn and scallions; let cool. Refrigerate until ready to serve.

Sauteed Corn With Basil, Onion and Garlic image

Provided by Mrs_Leuch

Categories Corn

Time 13m

Yield 4-6 serving(s)

Number Of Ingredients 7

1 (16 ounce) package frozen corn kernels
1 small white onion, chopped
1 large garlic clove, chopped
2 -4 large basil leaves, rough chopped
2 tablespoons butter
1/4 cup water
salt and pepper

Steps:

soften onions and garlic in a sautee pan with butter.
add frozen corn and 1/4 cup of water to pan and let simmer 4-5 minutes.
add basil leaves and salt and pepper and cook 3 minutes more or until corn in soft.

Nutrition Facts : Calories 141.9, Fat 6.4, SaturatedFat 3.8, Cholesterol 15.3, Sodium 55.2, Carbohydrate 21.5, Fiber 2.2, Sugar 0.8, Protein 3.1

Charred Corn Relish image

Provided by Food Network Kitchen

Categories side-dish

Time 1h10m

Yield About 4 cups

Number Of Ingredients 0

Steps:

Toss 1 diced English cucumber and 1 diced red bell pepper with 2 teaspoons kosher salt in a colander. Let drain 30 minutes, then pat dry. Meanwhile, grill 4 ears of corn over high heat, turning, until charred, 8 minutes; cut off the kernels. Bring 2 cups apple cider vinegar, 1/2 cup sugar, 1 tablespoon mustard seeds, 1/2 teaspoon ground turmeric and 1 tablespoon salt to a boil in a large skillet. Simmer until reduced to 1 cup, 8 to 10 minutes. Add the cucumber and bell pepper; cook 3 more minutes. Stir in the corn and 3 sliced scallions; refrigerate until ready to serve.

Charred Corn and Pepperoncini Relish with Basil image

Yield Makes about 1 1/2 cups

Number Of Ingredients 9

1/4 cup cider vinegar
1 1/2 teaspoons sugar
1/4 cup finely diced sweet onion
4 pepperoncini, cored and finely chopped
Kosher salt
3 ears of corn
1 tablespoon of vegetable oil, plus more for brushing
Freshly ground pepper
1/4 cup finely chopped basil

Steps:

Light a grill and preheat for at least 10 minutes or preheat a grill pan.
In a large bowl, whisk the vinegar with the sugar until dissolved. Add the onion, pepperoncini and a pinch of salt and let stand while you grill the corn.
Brush the corn with vegetable oil and season with salt and pepper, then grill over moderately high heat, turning frequently until tender and blistered in spots. Let cool slightly, then, using a serrated knife, cut the kernels off the cobs.
Add the corn and the 1 tablespoon of oil to the onions and toss; season with salt and pepper. Let the relish stand for at least 15 minutes, stirring occasionally, to let the flavors meld. Add the basil just before serving.