SWEET AND SMOKY CORN RELISH

SWEET AND SMOKY CORN RELISH image

Yield 8 1/2 cups

Number Of Ingredients 9

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3 tablespoons cider vinegar
2 teaspoons whole yellow mustard seeds
8 ears fresh, sweet corn, husks and silks removed
5 large green onions, tops trimed to no more than 2 inches
4 1/2 tablespoons corn oil
1 large red bell pepper
1 tablespoon minced canned chipotle chile en adobo
1 tablespoon maple syrup
Salt and Pepper

Steps:

1. In a small bowl, combine the vinegar and mustard seeds, cover and let stand at room temperature until softened, about 2 hours. 2. Preheat grill to medium-high with rack about 6 inches above heat source. 3. Brush corn and onions with 1 1/2 tablespoons of oil. Lay onions, corn and pepper on the rack. Cover and grill. Onions should be well marked by the grill, about 5 minutes total. Corn will become brown and carmelized, about 8-10 minutes. Pepper skin will char, about 8-10 minutes. Transfer pepper to a paper bag or cloth-covered dish to steam. Transfer onions and corn to cutting board. 4. Slice green onions. Cut corn kernels off the ears - about 3 cups. Rub peel off pepper, stem and seed it and dice. 5. In a medium bowl, combine corn, pepper, onions, cider vinegar mixture, remaining 3 tablespoons oil, chipotle chile, maple syrup, and salt and pepper to taste. Taste and adjust seasoning. 6. Will keep in refrigerator for up to 2 days and freezer for up to 2 months.