Bet you didn’t think you’d open this recipe to find pecans studded throughout it- but the toasted nuts are the perfect complement to the sweet corn and tangy brine. Serve this over rice, as a taco condiment or alongside dips at your next party. This recipe makes 2-1/2 cups of relish.
4Ears of corn
1/2Red onion chopped
1cupChopped and toasted pecans
4Green onionsscallions, finely minced
1Hot pepper of choiceif desired, seeded and finely minced
Heat up the oil in a grill pan or brush the ears with oil if using a grill. Cook the corn on all sides until they are nice and evenly browned.
Remove the kernels from the ear into a bowl (to catch the corn milk). Toss in remaining ingredients. Serve warm or cold.