Best Smoky Corn Red Pepper Relish Recipes

Molasses- and Chile-Glazed Pork Medallions with Smoky Corn-Red Pepper Relish image

Provided by Martha Stewart

Number Of Ingredients 8

1/3 cup molasses
2 tablespoons unsalted butter, melted
1 teaspoon crushed red pepper flakes
Freshly ground black pepper
8 (5-ounce) 3/4-inch-thick pork loin cutlets
2 tablespoons olive oil
Coarse salt
Smoky Corn-Red Pepper Relish

Steps:

Preheat a grill: If using a charcoal grill, make a fire in your grill. When the charcoals are completely covered in gray ash, hold your hand about 5 inches above the grill grid; count how many seconds you can comfortably leave it there. When you can hold it there for 2 to 3 seconds, you have medium-high heat and are ready to grill. If you are using a gas grill, heat the grill for 15 minutes with the lid closed. Before beginning to cook, reduce the temperature by turning the knobs to medium-high.
In a small bowl, mix together molasses, butter, crushed red pepper flakes, and 1 teaspoon black pepper until well combined; set glaze aside.
Pat pork dry with paper towels and coat with olive oil; season with salt and pepper. Transfer pork to grill, placing cutlets directly over heat. Cook, turning once, about 5 minutes per side. Using about half of the glaze, brush cutlets with during the last 30 seconds of cooking, reserving any remaining glaze for serving.
Transfer cutlets to a serving platter and loosely cover; let stand 5 minutes before serving with Smoky Corn-Red Pepper Relish and reserved glaze.

Smoky Corn-Red Pepper Relish image

Provided by Martha Stewart

Number Of Ingredients 7

1 red bell pepper
3 ears corn, shucked and silks removed
1/4 cup fresh coarsely chopped basil
3 tablespoons extra-virgin olive oil
3 tablespoons balsamic vinegar
1 teaspoon finely chopped garlic
Coarse salt and freshly ground black pepper

Steps:

Preheat a grill: If using a charcoal grill, make a fire in your grill. When the charcoals are completely covered in gray ash, hold your hand about 5 inches above the grill grid; count how many seconds you can comfortably leave it there. When you can hold your hand above the grill for 2 to 3 seconds, you have medium-high heat and are ready to grill. If you are using a gas grill, heat the grill for 15 minutes with the lid closed. Before beginning to cook, reduce the temperature by turning the knobs to medium-high.
Place bell pepper on grill and grill on all sides until skin is black and blistered, 8 to 12 minutes. Transfer pepper to a paper bag, fold bag closed, and set aside.
Place corn on grill and cook on all sides until tender and beginning to brown, 3 to 4 minutes. Transfer corn to a cutting board and remove kernels from cob; you should have about 1 1/2 cups kernels. Transfer corn to a medium bowl and set aside.
When pepper is cool enough to handle, gently peel the skin from the pepper. Cut pepper in half lengthwise; remove seeds, ribs, and stem. Chop pepper.
Transfer chopped pepper to bowl with corn, along with basil, oil, vinegar, and garlic; toss until well combined. Season with salt and pepper.