Mediterranean Roasted Corn And Pepper Relish Recipe

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Servings: 1

Ingredients

Cost per recipe $5.00 view details
  • 3 x Ears corn, husked and de-silked
  • 1 Tbsp. Vegetable oil Salt and freshly cracked black pepper to taste
  • 3 x Roasted red bell peppers, cut into thin slices
  • 1/4 c. Minced parsley
  • 2 tsp Chopped garlic
  • 1/4 c. Virgin extra virgin olive oil
  • 1/4 c. Lemon juice, (about 1 lemon)

Directions

  1. Rub the corn lightly with the vegetable oil and sprinkle with salt and freshly cracked pepper. Grill the corn over a low fire. To check the fire temperature, hold your hand about 5 inches above the grilling surface. If you can hold it there for 1 to 2 seconds, you have a warm fire; 3 to 4 seconds, a medium fire; and 5 to 6 seconds, a low fire. Longer than which, your fire is too cold. Roll the ears around with your tongs to be sure they cook proportionately, till the corn is slightly charred, about 7 to 10 min.
  2. Remove the ears from the grill and, as soon as they are cold sufficient to handle, slice the kernels off the cobs. In a large bowl, mix the kernels together with all the remaining ingredients. The relish will keep, covered and refrigerated, 4 to 5 days.

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Nutrition Facts

Amount Per Recipe %DV
Recipe Size 532g
Calories 729  
Calories from Fat 532 73%
Total Fat 60.49g 76%
Saturated Fat 8.34g 33%
Trans Fat 0.01g  
Cholesterol 0mg 0%
Sodium 37mg 2%
Potassium 1096mg 31%
Total Carbs 45.85g 12%
Dietary Fiber 10.5g 35%
Sugars 17.32g 12%
Protein 8.69g 14%
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