Charred Corn and Pepperoncini Relish with BasilMalú Alvarez. Food styling: Michelle Gatton. Prop styling: Brian Heiser
Recipe information
Yield
Makes about 1 1/2 cups
Ingredients
1/4 cup cider vinegar
1 1/2 teaspoons sugar
1/4 cup finely diced sweet onion
4 pepperoncini, cored and finely chopped
Kosher salt
3 ears of corn
1 tablespoon of vegetable oil, plus more for brushing
Freshly ground pepper
1/4 cup finely chopped basil
Preparation
Step 1
Light a grill and preheat for at least 10 minutes or preheat a grill pan.
Step 2
In a large bowl, whisk the vinegar with the sugar until dissolved. Add the onion, pepperoncini and a pinch of salt and let stand while you grill the corn.
Step 3
Brush the corn with vegetable oil and season with salt and pepper, then grill over moderately high heat, turning frequently until tender and blistered in spots. Let cool slightly, then, using a serrated knife, cut the kernels off the cobs.
Step 4
Add the corn and the 1 tablespoon of oil to the onions and toss; season with salt and pepper. Let the relish stand for at least 15 minutes, stirring occasionally, to let the flavors meld. Add the basil just before serving.
