Charred Corn and Pepperoncini Relish with Basil

Ingredients for Charred Corn and Pepperoncini Relish with Basil

• 60ml cider vinegar

• 1 1/2 teaspoons sugar

• 50g finely diced sweet onion

• 4 pepperoncini, cored and finely chopped

• Kosher salt

• 3 ears of corn

• 1 tablespoon of vegetable oil, plus more for brushing

• Freshly ground pepper

• 1/4 cup finely chopped basil

How to make Charred Corn and Pepperoncini Relish with Basil

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 flavours meld. Add the basil just before serving.

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While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.