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Zarela Martinez's Corn Relish

Source of Recipe


From "In Julia's Kitchen with Master Chefs"






List of Ingredients



• 2 large ears of fresh corn
  
• 2 fresh poblano chiles
  
• 2 Tbsp vegetable oil
  
• 1 medium onion, minced
  
• 2 medium cloves garlic, peeled and minced
  
• About 3 Tbsp chopped cilantro
  
• Salt to taste
  






Instructions



1. Preliminaries: With a sharp knife, remove the kernels and juices from the corncobs, preserving the juices -- you should have about 2 cups. Heat the griddle or skillet over moderately high heat until a drop of water sizzles on contact. Arrange the peppers on the hot surface, turning often to cook evenly until the skins are blackened and the flesh is somewhat softened. Remove the peppers and wrap them in a kitchen towel, letting them steam for several minutes to loosen the skin. Then peel, discard the seeds and veins, and coarsely chop them.
   
   
2. Making the Relish: Heat the oil in the frying pan, stir in the onion and garlic, and sauté for several minutes, stirring frequently, until they are softened but not browned. Blend in the peppers and sauté 1 minute, then stir in the corn and continue sautéing for 4 to 5 minutes, just until tender. Stir in the cilantro, and salt lightly to taste.
   
   Makes about 2-1/2 cups.
   
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   Zarela tucks this Mexican corn relish inside her tamales and it is delicious. It would be right at home on a summer picnic table alongside hamburgers or grilled steaks.