Zesty Corn Relish

From my sister.

Ingredients:

4 medium ears of corn, husked
1 red bell pepper, halved and seeded
1 small onion, halved
1/4 cup fresh cilantro
2 tbsp fresh lime juice
1 tbsp olive oil
1 tsp salt
1/2 tsp cayenne pepper

Directions:

Coat grill rack with nonstick cooking spray. Preheat grill to medium-high (350-400).

Place corn, bell pepper and onion on grill. Grill bell pepper and onion 10 minutes or until tender, turning occasionally. Remove bell pepper and onion from grill; set aside. Grill corn 10 minutes more or until tender.

Cool slightly. Cut kernels from cob and place in a bowl. Set aside.

Place bell pepper ina resealable plastic bag; seal and let stand 10 minutes to loosen skin. Remove charred skin.

Chop bell pepper and onion; add to corn. In a small bowl combine other ingredients. Add to vegetables; toss.

Serve with grilled fish, pork or chicken, or as a chunky salsa with tortilla chips.

This is one I used on fish (tilapia) because I'm not much of a fan of fish but Matthew is. It made it so I could eat it.