Fresh Summer Relish

Fresh vegetables get grilled and mixed together with a balsamic dressing for a delicious summer relish side dish perfect with any grilled meat.

Fresh summer relish is a delicious side dish to almost any grilled summer meat. We made some simple grilled chicken and topped it with the summer relish.

The corn, tomatoes, and poblanos were leftover from our bi-weekly co-op basket. We made some pico de gallo with some of them, but still had a lot. They seemed like things that would all go together.

Grilling is our favorite way to make dinner in the summer. So it was only natural we made some grilled vegetables to go along with our grilled chicken.

The boys weren’t the biggest fans of this since they don’t like “cook-ed” vegetables. But grilling corn is one of my favorite ways to eat it. Even if you are still pulling the kernels off the cob. I was worried the poblanos would make it too spicy for me, but there were enough other flavors that it was very balanced.

Fresh Summer Relish Step by Step

Heat the grill to medium-high heat. Brush the corn, tomatoes, and poblano pepper with 1 tbsp of olive oil.

Grill for about 5-10 minutes with the grill closed. Turn occasionally so they don’t burn.

Let the corn cool for about 10 minutes, then cut the kernels off the cob. Place the corn kernels in a large bowl.

Remove the skin and seeds from the tomatoes and the poblano then chop and place in the bowl.

Carefully stir in the vinegar, salt, and remaining oil.

Serve the fresh summer relish with grilled chicken or steak.

Fresh Summer Relish Leftovers

The summer relish is delicious both warm and cold. We placed the leftovers in the refrigerator and ate the next day straight from the fridge. It will only stay good for a day or two with the vinegar dressing.

Recipe

Fresh Summer Relish

Fresh vegetables get grilled and mixed together with a balsamic dressing for a delicious summer relish side dish perfect with any grilled meat.

Prep Time 10 minutes

Cook Time 10 minutes

Cooling Time 10 minutes

Total Time 30 minutes

Course:

Side Dish

Cuisine:

American

Keyword:

corn

|

grill

|

poblano

|

tomato

Servings: 2 cups

5 from 8 votes

Ingredients

• 2 ears corn
• 2 tomatoes
• 1 poblano pepper
• 2 tbsp olive oil
• 1 tsp balsamic vinegar
• 1/2 tsp salt

Recommended Equipment

• Grill
• Pastry Brush
• Chef Knife
• Mixing Bowls – Stainless Steel

Instructions

• Heat the grill to medium-high heat
• Brush the corn, tomatoes, and poblano pepper with 1 tbsp of olive oil
• Grill for about 5-10 minutes with the grill closed turning occasionally so they don’t burn
• Let the corn cool for about 10 minutes, then cut the kernels off the cob
• Place the corn kernels in a large bowl
• Remove the skin and seeds from the tomatoes and the poblano then chop and place in the bowl
• Carefully stir in the vinegar, salt, and remaining oil
• Serve the fresh summer relish with grilled chicken or steak

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Nutrition Facts

Fresh Summer Relish

Amount Per Serving (0.5 cups)

Calories 80 Calories from Fat 63

% Daily Value*

Fat 7g11%

Saturated Fat 1g5%

Sodium 295mg12%

Potassium 198mg6%

Carbohydrates 4g1%

Fiber 1g4%

Sugar 3g3%

Protein 1g2%

Vitamin A 622IU12%

Vitamin C 32mg39%

Calcium 9mg1%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

All nutritional information is based on third-party calculations and should be considered estimates. Actual nutrition content will vary based on brands used, measuring methods, portion sizes, and more.

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