Grilled Corn and Red Pepper “Relish”

Summertime is perfect for grilling. I love the charred, smokey taste that anything you throw on gets almost like its a seasoning in itself. Having fewer dishes to wash after cooking doesn’t hurt either! With this dish I use the term relish loosely, I originally used this as a topping for steak or chicken but now I like it as a side dish in itself. It is an incredibly simple recipe but so satisfying with all the flavor that comes from the grill.

Grilled Corn and Red Pepper “Relish”:

  • 5 ears of Sweet Corn, Husked
  • 3 Red Peppers
  • 3 Banana Peppers (Optional, we have a Banana Pepper plant outside so I throw them in almost everything!)
  • 2 Tbsp chopped fresh Oregano
  • 1 Tbsp Extra Virgin Olive Oil
  • Salt and Pepper to taste

First I start with a hot, charcoal grill and put the Corn, whole Red Peppers and Banana Peppers directly onto the grill. Turn until the corn is slightly charred and peppers are black on the outside.

Immediately place peppers into a brown paper bag for five minutes to sweat off their skin a little bit. Peel off skin, remove stem and seeds from peppers and dice them up. Cut corn kernels off the cob and combine in a large bowl with peppers, oregano, olive oil, salt and pepper. Serve warm or cold, a perfect side dish or relish for a summer day!

Grilled South Carolina Peaches

Grilled Peaches have been like a gift from the gods as a perfect summertime dessert. They are light, nutritious and beyond delicious in this hot and steamy weather. We get our peaches from a local farmers market style place called The Vegetable Bin, where it is extremely affordable and locally sourced fruits and veggies whenever possible. For this recipe we use not-too-soft, not-too-hard (does that make sense??) peaches so that they’ll hold up on the grill.

You’ll need:

  • 4 ripe (but not too ripe!) peaches
  • Mascarpone Cheese (A sweet Italian cream cheese of sorts! Greek Yogurt works too if you want to make this completely healthy)
  • Honey

Simply cut the peaches in half and remove the pit. On a medium-high grill, start with the exposed fruit side down, grill 3 minutes, then flip to the skin side down for an additional 3 minutes.

Serve warm with a dollop of Mascarpone Cheese (I always feel like Giada de Laurantiis when I use it!) and a drizzle of Honey.