3 Corn ears -OR-
2 c Corn kernels;
- cooked, drained
1 Dried chipotle
1/2 c Red onion; minced
3 tb Olive oil
2 tb Fresh cilantro; minced
1 1/2 tb Fresh lemon juice
Salt
Black pepper; freshly ground
Soak chipotle in very hot water for 30 minutes.
Preheat the oven to 450°F. If using fresh corn, peel back the husks
from the corn, remove the corn silk, and pull the husks back up to
cover the kernels. Place the ears on a baking sheet and roast until
the outer husks begin to brown and the corn is fragrant, about 30
minutes. Remove from the oven and set aside to cool. Remove the
husks. Using a sharp knife, cut the kernels from the cobs into a
large bowl. Discard the cobs and husks.
Drain the chile and cut into thin strips. Add the chile, onion, olive
oil, cilantro, lemon juice, and salt and pepper to taste to the corn.
Mix well to combine, then cover and set aside to allow the flavors to
blend, 15 to 20 minutes. Serve at room temperature. This relish will
keep, tightly covered, in the refrigerator for a few days, but it is
best eaten the same day it is made.
