Creamy Corn Relish
Description
Not sure what to do with your fresh corn on the cob? It's so versatile, you can eat it cooked, right off the cob or cut off of the cob, can or freeze it for later use, or make it into a creamy corn relish. The relish can be eaten as a side dish, placed on
Ingredients
8 ears sweet corn, husks left on
1 c. mayonnaise
1 c. red onion, chopped
1 t. cumin
4 dashes hot sauce
1 t. Cajun seasoning
1/4 c. freshly chopped cilantro
freshly squeezed juice of 1/2 lime
Directions
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Preheat oven to 350 degrees. Corn could also be cooked on an outdoor grill, if desired.
Keep the husks on the corn, but trim the silk off the ends of the corn and cut off any of the husk that is loose. Put the corn directly on the rack into the oven, to roast for 25 minutes. At the halfway point, turn the corn over so that it cooks evenly.
Remove from oven; allow corn to cool; remove husks and silk from corn. Use a knife to remove corn kernels from the cob.
Combine roasted corn, mayonnaise, red onion, cumin, hot sauce, Cajun seasoning, chopped cilantro and lime juice.
Serve.