Food Network Magazine - (09)September 2020

Pulse ½ stick softened

unsalted butter, the grated zest

of 1 lime, 2 sliced scallions and

¼ teaspoon kosher salt in a

food processor. Boil 4 ears

of corn until tender, about

4 minutes. Drain and spread

with the butter. Season with

salt and pepper.

, corn P

Charred Corn Relish

Toss 1 diced English cucumber and 1 diced

red bell pepper with 2 teaspoons kosher salt

in a colander. Let drain 30 minutes, then pat

dry. Meanwhile, grill 4 ears of corn over high

heat, turning, until charred, 8 minutes; cut off

the kernels. Bring 2 cups apple cider vinegar,

'f.z cup sugar, 1 tablespoon mustard seeds,

'f.z teaspoon ground turmeric and 1 tablespoon

salt to a boil in a large skillet. Simmer until

reduced to 1 cup, 8 to 10 minutes. Add the

cucumber and bell pepper; cook 3 more

minutes. Stir in the corn and 3 sliced scallions;

refrigerate until ready to serve.

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Corn with

Scallion Lime

Butter