Roasted Corn & Shishito Pepper Relish

Created by our own Joni Marie Newman

Summer is here, and we have all the ingredients you need to make this incredible fire roasted relish...perfect for dipping and topping all summer long!

Yield: About 3 cups

Ingredients

2 ears of Sweet White Corn

16 to 18 Shishito Peppers

½ of one Maui-Style Onion, sliced

1 lime, slice half of the lime into rounds, reserve the other half for later use.

1 tablespoon minced garlic

1 tablespoon mesquite seasoning

2 tablespoons olive oil

½ cup chopped cilantro

½ cup sliced radishes

salt, to taste

Method

Grill method:

Soak ears of corn (still in the husk) in water. Add peppers, onion slices, lime rounds, minced garlic, mesquite seasoning, and garlic oil to a mixing bowl and toss to coat. Wrap loosely in foil to create a packet. Place wet corn, and foil packet on the grill over medium high heat. Grill until corn is completely blackened, peppers are blistered, and onions are tender and translucent, 25 to 30 minutes. Remove from grill, allow to cool enough to handle.

Stovetop or flat-top griddle method:

Remove husks from corn. Add corn, peppers, onion slices, lime rounds, minced garlic, mesquite seasoning, and garlic oil to a mixing bowl and toss to coat. Preheat a large frying pan or griddle to medium-high heat. Add vegetable mixture and sauté until peppers are blistered and onions are translucent and fragrant. Remove from heat and allow to cool enough to handle.

Both methods continue here:

Discard lime rounds. remove stems from the peppers. Chop mixture.

Carefully cut roasted corn from the cob and add to chopped mixture.

Add cilantro, radishes, and squeeze in the juice from the remaining lime. Add salt to taste.

Enjoy!

Bonus Recipe! Grilled Flatbread with Basil Pesto

Farm Fresh Tanaka Farms Basil makes this grilled flatbread sing with summery flavor! But this pesto also works well on pasta, rice, or even as a sandwich spread. Also included is an all-purpose pizza dough recipe that will work with all your pizza applications, from the grill, to a deep dish cast iron pan. Time-saving tip: Buy frozen dough balls at your local grover or pizzeria!

Ingredients

For the Basil Pesto:

1 bunch Tanaka Farms Basil, stems removed

¼ cup olive oil

¼ cup mild-flavored vegetable oil (or more olive oil)

¼ cup pine nuts, optional (Cashews make a great substitute!)

3 cloves Tanaka Farms Garlic

1 teaspoon lemon juice

Salt, to taste

For the Pizza Dough:

1/4 ounce (1 packet) active dry yeast

1 teaspoon sugar

1/2 cup warm water

2 cups all-purpose flour

1/2 cup vital wheat gluten flour

1/2 teaspoon salt

1/2 cup water

1 tablespoon olive oil

additional olive oil for brushing

Method

To make the pesto, add all ingredients to a blender and puree until smooth. Keep in the refrigerator, in an airtight container, until ready to use. Should last up to two weeks. Yield: Just over 1 cup.

To make the grilled flatbread, mix together yeast, sugar, and warm water. Let stand ten minutes.

In a mixing bowl, mix together flours and salt. Add in yeast mixture, water, and olive oil. Adding more all-purpose flour if too wet, more water if too dry, a little bit at a time. Your goal is a soft elastic dough ball that is easy to handle and not sticky. Knead for about 10 minutes.

Divide into two, and form into a ball. Brush with a light coat of olive oil, cover with plastic wrap, and let rise for one hour.*

Punch down the dough, and knead an additional 2-3 minutes.

Line a cookie sheet with parchment or a reusable non-stick baking mat to help keep the dough from sticking. Oil your fingers and press the dough into desired shape and size. For grilling, aim for about ¼-inch thick.

Turn your grill on with a high flame. Using a brush, brush one side of the dough with oil.

Carefully place the oiled side of the dough onto your grill. Once on the grill, brush the top side with more oil. Let it cook until the top is bubbly and grill marks are present.

Using tongs or a metal spatula, carefully flip the dough. Cook only for one to two minutes, or until very lightly browned.

Remove from the grill and add your favorite toppings to the side with prominent grill marks. Return to the grill and cook for about 6 to 8 minutes, or until the crust is a nice golden brown. Yield: 2 x 10-inch pizzas.