Charred Corn and Pepperoncini Relish with Basil

Name: Charred Corn and Pepperoncini Relish with Basil
Yield: 4 servings
Ingredients: 1 1/4 cup cider vinegar; 1 1 1/2 teaspoons sugar; 1 1/4 cup finely diced sweet onion; 1 4 pepperoncini, cored and finely chopped; 1 Kosher salt; 1 3 ears of corn; 1 1 tablespoon of vegetable oil, plus more for brushing; 1 Freshly ground pepper; 1 1/4 cup finely chopped basil

From the kitchen of Carly

Charred corn kernels meet tangy pepperoncini in this bright, bracing relish. The grill gives the corn a sweet, smoky depth that plays perfectly against the vinegar's sharp bite. Fresh basil softens everything into balance. Serve it alongside grilled chicken or fish, or spoon it over soft cheese.

Prep: n/a
Cook: n/a
Total: n/a
Servings: 4
Difficulty: medium

Ingredients

4 servings

11/4 cup cider vinegar
11 1/2 teaspoons sugar
11/4 cup finely diced sweet onion
14 pepperoncini, cored and finely chopped
1Kosher salt
13 ears of corn
11 tablespoon of vegetable oil, plus more for brushing
1Freshly ground pepper
11/4 cup finely chopped basil

Instructions

Light a grill and preheat for at least 10 minutes or preheat a grill pan.
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.
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.
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.