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Recipe Detail Page
Grilled Corn & Bacon Relish with Caramelized Purple Onion
Summer 2010
The combination of seasonal corn and red peppers creates a relish that will take centre stage at your next BBQ. Served warm or cold—it is the perfect side for all your grilled summer favourites.
Makes about 2 cups (500 mL)
4 strips of double smoked bacon
3 ears of fresh corn, husked
2 red peppers, quartered, seeded
1 large red onion, sliced into
½-inch (1-cm) rounds
2 green onions, trimmed
¼ cup (50 mL) olive oil
2 tbsp (25 mL) fresh lime juice
1 tsp (5 mL) ground cumin
¼ tsp (1 mL) coarse salt
¼ tsp (1 mL) fresh cracked pepper
¼ cup (50 mL) fresh chopped cilantro
1. Grill bacon over medium-high heat until crisp, about 4 minutes per side. Transfer to plate. Crumble.
2. Brush corn, peppers, onion and green onion with half of the olive oil. Grill vegetables until charred in spots, turning occasionally. Transfer to cutting board; when cool enough to handle, cut peppers, onion and green onion into fine dice and cut corn from cobs. Transfer to a large bowl.
3. Drizzle with lime juice, sprinkle with cumin, salt and pepper. Add bacon and gently toss to combine. Cool completely. Stir in cilantro.
Makes about 2 cups (500 mL)
