Chef Scott'S Smoked Corn Relish Salad - cooking recipe

Ingredients

3 cups fresh corn kernels
1/2 cup vegetable oil
1 red bell pepper, cut into 1/4-inch cubes
1/2 cup chopped red onion
1/2 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, cut into 1/4-inch pieces, or to taste
1 teaspoon granulated garlic

Preparation

Preheat an outdoor grill for medium heat and lightly oil the grate.
Toss corn kernels with 1/2 cup vegetable oil in a skillet.
Place skillet in the preheated grill and roast until browned, 15 to 20 minutes. Transfer corn to a large bowl and add bell pepper, onion, celery, and olives.
Whisk vinegar, 1/4 cup vegetable oil, cilantro, jalapeno, and granulated garlic in a small bowl. Pour vinegar mixture over corn mixture; toss. Cover and refrigerate for at least 2 hours before serving.