Tangy Corn Relish
Serves: 2
Kirstin Bosco
1 January 1970
Based on User reviews:
50
Spice
47
Sweetness
43
Sourness
41
mins
Prep time (avg)
5
Difficulty
Ingredients:
3 tbsps
Extra-Virgin Olive Oil1 tsp
Ground Cumin1 small
Red Onion (chopped)1 cup
Parsley (chopped fresh)1 tsp
Sugar1 tbsp
Vegetable Oil910 g
Kielbasa (good-quality)3 cup
Ketchup3 cup
Spicy Brown Mustard1 tbsp
Hot SauceDirections:
1
Special equipment: 8 to 10 wooden skewers (for Grilled Sausage) Preheat a grill to medium-high
2
Brush the corn with 1 tablespoon olive oil and sprinkle with the cumin, and salt and pepper to taste
3
Grill until golden and toasted on all sides, 5 to 8 minutes, turning as needed
4
Combine the remaining 2 tablespoons oil, the sweet piquante peppers, onion, gherkins, parsley, jalapeno and sugar in a large bowl and season with salt and pepper
5
Slice the corn kernels off the cobs and toss with the relish
6
Cover and refrigerate for at least 30 minutes
7
Serve with Grilled Sausage
8
Photograph by Rick Lew Soak 8 to 10 wooden skewers in water for about 20 minutes
9
Preheat a grill to medium and brush with the oil
10
Thread the sausage onto the skewers, leaving space between each piece
11
Grill until slightly crisp, 3 to 4 minutes per side
12
Mix the ketchup, mustard and hot sauce in a bowl
13
Serve with the sausage for dipping