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Smoky Corn-Red Pepper Relish

This relish is a great complement to Chris Schlesinger and John Willough's Molasses-and-Chile-Glazed Pork Medallions.

  • servings: 4




  • 1 red bell pepper
  • 3 ears corn, shucked and silks removed
  • 1/4 cup fresh coarsely chopped basil
  • 3 tablespoons extra-virgin olive oil
  • 3 tablespoons balsamic vinegar
  • 1 teaspoon finely chopped garlic
  • Coarse salt and freshly ground black pepper


  1. Step 1

    Preheat a grill: If using a charcoal grill, make a fire in your grill. When the charcoals are completely covered in gray ash, hold your hand about 5 inches above the grill grid; count how many seconds you can comfortably leave it there. When you can hold your hand above the grill for 2 to 3 seconds, you have medium-high heat and are ready to grill. If you are using a gas grill, heat the grill for 15 minutes with the lid closed. Before beginning to cook, reduce the temperature by turning the knobs to medium-high.

  2. Step 2

    Place bell pepper on grill and grill on all sides until skin is black and blistered, 8 to 12 minutes. Transfer pepper to a paper bag, fold bag closed, and set aside.

  3. Step 3

    Place corn on grill and cook on all sides until tender and beginning to brown, 3 to 4 minutes. Transfer corn to a cutting board and remove kernels from cob; you should have about 1 1/2 cups kernels. Transfer corn to a medium bowl and set aside.

  4. Step 4

    When pepper is cool enough to handle, gently peel the skin from the pepper. Cut pepper in half lengthwise; remove seeds, ribs, and stem. Chop pepper.

  5. Step 5

    Transfer chopped pepper to bowl with corn, along with basil, oil, vinegar, and garlic; toss until well combined. Season with salt and pepper.

The Martha Stewart Show, September Summer 2008



Reviews (1)

  • 24 Sep, 2008

    I made this recipe along with the suggested pork chop recipe for dinner tonight and served it with an oil