Let’s say that you’re a food-loving gal who enjoys cooking and serving up tasty food.
Let’s also say that you live in an apartment without the space or ability to have a proper grill of any sort.
Does this mean that you are not able to enjoy the delightful and delicious flavors of veggies cooked to a slightly blackened perfection?
No. No, it does not.
It absolutely does not, Mr. Cashier at a local store who, while attempting to make casual conversation during the scanning of my items falsely assumed I would be throwing my ears of corn on a grill and then failed to contain his disgust and disappointment when I explained that the only thing I would be firing up was my broiler.
Look, I know some people get really excited about summer grilling, but the reality is you, too, can enjoy similar flavors and goodness from the confines of your own indoor kitchen if outdoor grilling isn’t possible. Don’t let grilling purists get you down.
There are, of course, stove top grill pans (cast iron is heavenly for this), but, my go-to device in these situations is my broiler. The broiler can be a wonderful tool for charring, blackening, and crisping all manner of food. I put my broiler to good use to whip up a simple, but very flavorful yellow vegetable relish. This relish can be served as a side dish as is, on top of a taco salad (this was my modus operandi on this particular occasion), scooped up with tortilla chips, or I imagine it would even be good as a quesadilla filling or veggie dog topper.
So many darn possibilities.
However you eat it, you should know the flavors are fresh, bright, and scream of summer. If you eat it as a side, you could also add in some chopped fresh tomatoes for an extra burst of flavor.
Roasted Corn & Yellow Pepper Relish
My Own Recipe
- 1 tblspn Earth Balance (or preferred butter or margarine), at room temperature
- 1 tblspn fresh cilantro, minced
- 4 ears of corn
- 1 large yellow bell pepper
- 1 jalapeno, diced
- 1 clove garlic, minced
- 3 stalks green onion, chopped
- Juice from ½ a lime
- Salt & pepper to taste
- To make the cilantro butter, combine the minced cilantro with the room temperature Earth Balance in a small bowl. Use the back of a spoon to mix and press the cilantro into the Earth Balance, until combined well. Set aside.
- Prepare your ears of corn by schucking and rinsing them. Pat dry. Then coat each ear with the cilantro butter. Use a butter knife to spread the cilantro butter over all the ears, covering as thoroughly as you can.
- Slice the yellow pepper in two, lengthwise and remove the stem and membranes.
- Place cilantro-buttered corn and both halves of yellow pepper, skin side up, on a baking sheet. With your broiler on high, place vegetables in the oven, about 2-3 inches from the heating element. Broil for approximately 15 minutes, turning the ears of corn every 4-5 minutes so that each side gets time directly under the broiler. Do not turn the pepper halves.
- Remove corn from oven and set aside to cool. Remove pepper from oven and place it in a bowl. Cover snugly with a tea towel and let it sit to steam for 10 minutes.
- Once cook enough to handle, cut the corn kernels from the cobs and place in a large bowl. Then, remove your peppers from their bowl and peel off the skins. (They should have steamed up loosely and peel off. Sometimes running them under cool water can help remove the skins, as well.)
- When the skins are removed, chop the peppers and add to the bowl with the corn.
- Add your remaining ingredients: the diced jalapeno, garlic, green onions, lime juice, and salt and pepper. Toss well to combine. The relish tastes great at room temperature or can be warmed or cooled, depending on your final use of it. I ate it all three ways!