Update my dinner status, I'm making this tonight.
Servings: 1 servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
Preparation
Rub the corn lightly with the vegetable oil and sprinkle with salt and freshly cracked pepper. Grill the corn over a low fire. To check the fire temperature, hold your hand about 5 inches above the grilling surface. If you can hold it there for 1 to 2 seconds, you have a hot fire; 3 to 4 seconds, a medium fire; and 5 to 6 seconds, a low fire. Longer than that, your fire is too cool. Roll the ears around with your tongs to be sure they cook evenly, until the corn is slightly charred, about 7 to 10 minutes. Remove the ears from the grill and, as soon as they are cool enough to handle, slice the kernels off the cobs. In a large bowl, mix the kernels together with all the remaining ingredients. The relish will keep, covered and refrigerated, 4 to 5 days. Recipe by: Good Morning America Converted by MM_Buster v2.0l.
