Chili & Corn Relish

This is a chili and corn relish meant to ride on top of mild grilled fish, but it ends up doing double duty as a chip dip and a taco topper. The grill is non-optional. Charring the Anaheim and yellow chilies until the skins blister is what gives the relish smoke and depth that raw peppers cannot match.

Let the chilies sit covered after grilling so they steam in their own heat. That loosens the skins enough to peel off with a paper towel and a thumb.

The corn brings sweetness to balance the chili heat, the red onion adds bite, and the lime juice ties it together. Coriander, ground from the dried seed, brings a citrus-floral note you cannot get from cilantro alone.

Making it ahead is the move. An hour on the counter or overnight in the fridge lets the flavors fuse into something punchier than the sum of its parts.

Chef Tips

• Wear gloves when seeding the chilies. The capsaicin lingers on fingers for hours.
• Use fresh corn off the cob in summer. Canned works year-round but fresh roasted is brighter.
• Hold back the salt until just before serving. Salt pulls water from the onion and dilutes the dressing.
• Serve at room temp. Cold mutes the chili flavor.

Variations

• Add a finely chopped jalapeño if you want serious heat.
• Stir in a tablespoon of olive oil and a pinch of cumin for a fuller body.
• Swap lime for lemon juice and add chopped fresh cilantro for a brighter, herb-forward version.