Chef Scott's Smoked Corn Relish Salad The Best Recipes

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Chef Scott's Smoked Corn Relish Salad

"This salad is super with fowl or trout grilled over a campfire. It's best for outdoor picnics. The white balsamic vinegar adds sweetness and the jalapenos and cilantro add a little Texas flair to this own family favored!"

Ingredients :

3 cups clean corn kernels
1/2 cup vegetable oil
1 purple bell pepper, cut into 1/4-inch cubes
1/2 cup chopped purple onion
half cup sliced celery
1 (2.25 ounce) can sliced ripe olives, drained
1 cup white balsamic vinegar
1/4 cup vegetable oil
1/2 cup chopped fresh cilantro
1 jalapeno, reduce into 1/4-inch pieces, or to flavor
1 teaspoon granulated garlic

Instructions :

Prep : 20M	Cook : 10M	Ready in : 2H35M

Preheat an out of doors grill for medium heat and gently oil the grate.
Toss corn kernels with half of cup vegetable oil in a skillet.
Place skillet in the preheated grill and roast until browned, 15 to twenty mins. Transfer corn to a massive bowl and upload bell pepper, onion, celery, and olives.
Whisk vinegar, 1/four cup vegetable oil, cilantro, jalapeno, and granulated garlic in a small bowl. Pour vinegar combination over corn mixture; toss. Cover and refrigerate for as a minimum 2 hours before serving.

Notes :

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