Corn Relish with Hatch Chiles

A great garnish for your grilled meats – this relish is a colorful topping to sprinkle on almost anything. We serve it with our Texas Toothpicks, on our Avocado Enchiladas, and scattered over our Slow Roasted Chicken with Caramelized Honey-Ancho Glaze.

• 5 cups roasted corn (cut from the cob)
• 1 cup chopped onion
• 1 cup chopped red bell pepper
• 1 cup finely chopped Hatch chile (or poblano)
• ¼ to ½ cup canola or olive oil
• ¼ to ½ cup red wine vinegar
• ½ tablespoon kosher salt
• ½ tablespoon ground black pepper

Mix ingredients thoroughly. Chill for several hours to let flavors blend.

Serve with warm flatbread, tortillas, or corn chips.

NOTE: If roasting fresh ears of corn is not an option, canned corn drained and lightly roasted in a frying pan brushed with oil will give flavor and texture similar to roasting ears on a grill.