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Charred Corn and Pepperoncini Relish with Basil

Charred Corn and Pepperoncini Relish with Basil

Revisado por Editores de receitas do Reino UnidoAutoria de Editores de receitas do Reino UnidoPublicado originalmente 28 Jan 2026

Atende aos diretrizes editoriaisEst. 2 min tempo de leitura

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This vibrant charred corn and pepperoncini relish is a brilliant way to elevate your summer dining. By griddling the corn until it is blistered and sweet, you create a smoky base that contrasts perfectly with the sharp, tangy crunch of pickled pepperoncini and cider vinegar. It is a refreshing alternative to traditional salsas, offering a sophisticated balance of heat and acidity that works beautifully alongside grilled vegetables or as a topping for plant-based burgers.

As a versatile vegan side dish, this recipe relies on simple, high-quality ingredients to deliver a punch of fresh flavour. The addition of aromatic basil at the final moment ensures a burst of herbal sweetness that cuts through the savoury char. Whether you are hosting a garden party or looking for a healthy, homemade condiment to brighten your midweek meals, this relish is a seasonal staple that is both effortless and impressive.

Ingredients for Charred Corn and Pepperoncini Relish with Basil

60ml de vinagre de maçã
1 1/2 colheres de chá de açúcar
50g finely diced sweet onion
4 pepperoncini, cored and finely chopped
Sal kosher
3 ears of corn
1 tablespoon of vegetable oil, plus more for brushing
Pimenta-do-reino moída na hora
1/4 cup finely chopped basil

How to make Charred Corn and Pepperoncini Relish with Basil

Light a grill and preheat for at least 10 minutes or preheat a grill pan.

In a large bowl, whisk the vinegar with the sugar until dissolved. Add the onion, pepperoncini and a pinch of salt and let stand while you grill the corn.

Brush the corn with vegetable oil and season with salt and pepper, then grill over moderately high heat, turning frequently until tender and blistered in spots. Let cool slightly, then, using a serrated knife, cut the kernels off the cobs.

Add the corn and the 1 tablespoon of oil to the onions and toss; season with salt and pepper. Let the relish stand for at least 15 minutes, stirring occasionally, to let the flavours meld. Add the basil just before serving.

Aviso Legal

Embora todos os esforços tenham sido feitos para garantir que as informações sejam precisas e atualizadas, as necessidades individuais podem variar e os requisitos dietéticos podem diferir com base nas condições de saúde pessoais. Sempre verifique os rótulos dos alimentos e as informações sobre alérgenos antes de preparar ou consumir qualquer receita. Se você tiver preocupações específicas de saúde, alergias, intolerâncias ou estiver seguindo uma dieta prescrita por um médico, procure orientação do seu médico, farmacêutico ou de um nutricionista registrado antes de fazer mudanças significativas na sua dieta ou estilo de vida.