A sweet, spicy, tangy honey-lime corn relish is the perfect accompaniment to all your favorite summer dinners.
Charred corn, lots of peppers, and an irresistible honey-lime sauce make this relish the perfect finishing touch on your dinner.
Whether you serve this with grilled or roasted chicken, fish tacos, steak fajitas, or your favorite burrito bowl, this corn relish is sure to steal the show. It’s all my favorite flavors in one summery side dish: sweet, spicy, tangy, and with just the right amount of smokiness from the charred corn.
How to make this honey-lime corn relish
You only need a few ingredients to make this summery corn relish recipe.
What you need
- Corn: I make the corn relish with fresh corn cut from the cob.
- Peppers: I use a mix of peppers, including jalapeño, red bell, and a red Fresno. If you can’t find a red Fresno, you can omit it or add another jalapeño pepper.
- Dressing: The dressing is simply lime juice and honey–easy as that!
- Finishing touch: I finish the relish with minced scallions, but freshly minced cilantro would also work.
How to make it
- Step 1: Cut the corn from the cob and char it under the broiler.
- Step 2: Make the dressing by whisking together lime juice and honey.
- Step 3: Add the diced peppers and charred corn to a bowl. Pour the dressing over.
- Step 4: Finish with freshly minced scallions.
Refrigerate the corn relish until you’re ready to serve. Enjoy it with your favorite grilled or roasted protein, tacos, burrito bowls, fish tacos…the possibilities are endless!
Honey-Lime Corn Relish
A sweet, spicy, tangy honey-lime corn relish is the perfect accompaniment to all your favorite summer dinners.
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Servings: 6
Calories: 102kcal
Equipment
Ingredients
- 4 ears corn (husk and silk removed)
- 1 tablespoon neutral oil
- 1 teaspoon kosher salt (plus more to taste)
- 1 jalapeño pepper (trimmed and minced)
- 1 red bell pepper (trimmed, seeded, and minced)
- 1 red Fresno chili pepper (optional, trimmed and minced)
- 3 tablespoons lime juice (from about 2 limes)
- 2 tablespoons honey
- 2 scallions (trimmed and minced)
Instructions
Char the corn:
- Turn on the broiler.
- Cut the corn from the cob onto a baking sheet. Toss with 1 tablespoon neutral oil and 1 teaspoon kosher salt. Arrange in an even layer. Transfer to the oven under the broiler for 4 to 8 minutes or until the corn chars. Be careful not to burn the corn! Check it occasionally and flip periodically. The cooking time will vary depending on your broiler. Remove from the oven and set aside.
Combine the relish ingredients:
- Add the minced jalapeño pepper, minced red bell pepper, and minced red Fresno chili pepper to a serving bowl. Set aside.
Make the honey-lime dressing:
- Whisk together the lime juice and honey in a small bowl until smooth. Set aside.
Finish the relish:
- Add the charred corn to the bowl of minced vegetables. Pour the honey-lime dressing on top and toss to combine. Sprinkle the minced scallions on top.
To serve:
- Serve the relish with your favorite baked or grilled chicken, or alongside your favorite burrito bowl. Enjoy!
Nutrition
Calories: 102kcal | Carbohydrates: 19g | Protein: 2g | Fat: 3g | Sodium: 398mg | Fiber: 2g | Sugar: 11g | Vitamin C: 33mg
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