Relish 'Corn & Pablano Peppers

By Kwasome

Ingredients

• 2 ears sweet corn, shucked
• 2 tablespoons olive oil
• Coarse salt (kosher or sea) and freshly ground black pepper
• 2 large or 3 or 4 small poblano peppers
• 1 bunch scallions
• 1 clove garlic, minced
• 3 tablespoons pine nuts
• 2 tablespoons chopped fresh cilantro
• 1 tablespoon fresh lime juice, or more to taste

Details

Servings 2

Preparation

Step 1

1. Set up the grill for direct grilling and preheat to high.

2. When ready to cook, brush the corn with 1 tablespoon of the olive oil and season it generously with salt and black pepper. Brush and oil the grill grate. Place the poblanos, scallions, and corn on the hot grate. Grill the poblanos until blackened and blistered on all sides, the scallions until nicely browned on all sides, and the corn until darkly browned. This will take 3 to 4 minutes per side (9 to 12 minutes in all) for the poblanos, 3 to 5 minutes per side (6 to 10 minutes in all) for the scallions, and 2 to 3 minutes per side (8 to 12 minutes in all) for the corn. Wrap the grilled poblanos in wet paper towels or place them in a bowl, cover with plastic wrap, and let cool to room temperature (the steam helps to loosen the skin from the peppers). Transfer the grilled scallions and corn to a plate and let cool.

3. Scrape the burnt skin off the poblanos, cut each in half, and remove all the seeds. Cut the poblanos into 1/2-inch dice. Cut the scallions crosswise into 1/4-inch slices, discarding the root ends. Cut the corn kernels off the cobs, using lengthwise strokes of a chef's knife.

4. Heat the remaining 1 tablespoon of olive oil in a saucepan over medium heat. Add the garlic and pine nuts and cook until lightly browned, 2 to 3 minutes. Stir in the grilled poblanos, scallions, and corn, and the cilantro and lime juice and cook until the flavors blend, about 4 minutes. Remove the saucepan from the heat, season the relish with salt and black pepper to taste, and let it cool. The relish can be prepared several days ahead and refrigerated, covered. If you do make it in advance, bring it to room temperature, then taste for seasoning before serving, adding more salt and/or lime juice as necessary.