Roasted Corn & Jalapeno Relish
- 1 Bag frozen corn (or 3 cups fresh cooked corn, cut off cobs)
- 1 Tbl. Butter
- 1 Jalapeno - fresh
- Handful cilantro, coarsely chopped (upper part of stems have great flavor)
- 1 Tbl. Honey (more to taste)
- 1 Tbl. Fresh lime juice (optional)
- Salt & pepper to taste
- Roast the jalapeno over an open flame, using tongs to turn the pepper, (on the stove if gas range) or broil in the oven, until the skin is blistered and blackened all over. Place in a small bowl and cover with plastic wrap for about a minute to steam. Wearing gloves, rinse skin off of the pepper under running water. Remove stem and seeds (remove vein for less heat). Chop coarsely.
- Heat skillet over medium-high heat. Add butter. Once butter is melted, add corn & jalapeno. Increase heat to high. Saute over high heat, moving pan constantly, until corn is tender and hot. Add honey, lime, salt & pepper and toss a few times to combine. At last minute, add cilantro, tossing to combine. Enjoy!
corn, tbl, handful cilantro, tbl, tbl, salt
Taken from www.epicurious.com/recipes/member/views/roasted-corn-jalapeno-relish-50174629 (may not work)