Directions:
- Preheat a grill to medium-high. Brush the corn with 1 tablespoon olive oil and sprinkle with the cumin, and salt and pepper to taste. Grill until golden and toasted on all sides, 5 to 8 minutes, turning as needed.
- Combine the remaining 2 tablespoons oil, the sweet piquante peppers, onion, gherkins, parsley, jalapeno and sugar in a large bowl and season with salt and pepper. Slice the corn kernels off the cobs and toss with the relish. Cover and refrigerate for at least 30 minutes. Serve with grilled sausage.
- Photograph by Rick Lew
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 149.73 Kcal (627 kJ) | ||
| Calories from fat | 80.87 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.99g | 14% | |
|---|---|---|---|
| Cholesterol | 27.41mg | 9% | |
| Sodium | 80.88mg | 3% | |
| Potassium | 182.59mg | 4% | |
| Total Carbs | 15.05g | 5% | |
| Sugars | 5.27g | 21% | |
| Dietary Fiber | 1.92g | 8% | |
| Protein | 3.62g | 7% | |
| Vitamin C | 9.6mg | 16% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 1mg | 6% | |
| Calcium | 40.5mg | 4% | |
| Amount Per 100 g | |||
| Calories | 191.47 Kcal (802 kJ) | ||
| Calories from fat | 103.41 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.49g | 14% | |
|---|---|---|---|
| Cholesterol | 35.05mg | 9% | |
| Sodium | 103.43mg | 3% | |
| Potassium | 233.49mg | 4% | |
| Total Carbs | 19.25g | 5% | |
| Sugars | 6.75g | 21% | |
| Dietary Fiber | 2.46g | 8% | |
| Protein | 4.63g | 7% | |
| Vitamin C | 12.3mg | 16% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 1.3mg | 6% | |
| Calcium | 51.8mg | 4% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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