Chef Scott's Smoked Corn Relish Salad

This salad is great with chicken or trout grilled over a campfire. It's perfect for backyard picnics. The white balsamic vinegar adds sweetness and the jalapenos and cilantro add a little Texas flair to this family favorite!

• Preparation Time: 20 mins
• Cooking Time: 15 mins
• Total Time: 35 mins
• Calories: 218 Calories

Ingredients

• ½ cup vegetable oil
• ¼ cup vegetable oil
• ½ cup sliced celery
• ½ cup chopped red onion
• ½ cup chopped fresh cilantro
• 3 cups fresh corn kernels
• 1 teaspoon granulated garlic
• 1 (2.25 ounce) can sliced ripe olives, drained
• 1 red bell pepper, cut into 1/4-inch cubes
• 1 cup white balsamic vinegar
• 1 jalapeno, cut into 1/4-inch pieces, or to taste

Recipe Instructions

Step 1

Preheat an outdoor grill for medium heat and lightly oil the grate.

Step 2

Toss corn kernels with 1/2 cup vegetable oil in a skillet.

Step 3

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.

Step 4

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.