Roasted corn relish
INGREDIENTS
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3 ears corn in the husk, each 7 to 9 inches long
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Water
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1 large fresh jalapeño pepper, stemmed
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1/2 cup red sweet peppers, finely chopped
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1/4 cup red onion, finely chopped
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1/4 cup green onions, finely sliced
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3 tablespoons fresh Italian flat-leaf parsley leaves, chopped
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1 tablespoon minced garlic
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2 tablespoons extra-virgin olive oil
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1 tablespoon mild-flavored honey, such as clover honey
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1 tablespoon fresh lemon juice
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1 tablespoon apple cider vinegar
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1/2 teaspoon kosher salt
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1/4 teaspoon black pepper, freshly ground
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