Roasted Poblano, Habanero, & Bi-Color Corn Relish

  • 4 ears¬†GloriAnn¬†Sweet Bi-Color Corn, roasted/grilled and kernels removed from cobs
  • 1 medium poblano pepper, roasted, deseeded & chopped
  • 1 medium habanero pepper, roasted, deseeded & chopped
  • 32 oz olive oil
  • 2 teaspoon fresh garlic, minced
  • 1/4 cup red onion, finely chopped
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon honey
  • 1/4 cup cilantro, chopped
  • Sea salt & black pepper to taste
Fire Roasted Chicken Quesadilla
  1. Cut corn off the cob with a sharp knife making sure to get almost the whole kernel.
  2. Mix all ingredients in a large bowl and serve on top of Fire Roasted Chicken Quesadillas.