Roasted Corn Relish
  • 2 ears corn, shucked
  • 4 shishito peppers
  • ½ red onion, diced
  • ½ orange bell pepper, diced
  • ½ cup Steen’s Cane Vinegar
  • 1 pinch Cochon Cannery Bacon Salt*
  1. Preheat oven to broil. Line 2 rimmed baking sheets with foil.
  2. Place corn on one prepared pan, and spray with nonstick cooking spray. Roast until charred, 6 to 8 minutes per side. Set aside to let cool. Place shishito peppers on remaining prepared pan. Roast until charred, 3 to 5 minutes per side. Set aside to cool.
  3. In a medium bowl, add onion and bell pepper. Cut corn in half, shave kernels off cob, and place kernels in bowl. Cut top off shishito peppers, dice roasted flesh of peppers, and add to bowl. Add Steen’s Cane Vinegar and Cochon Cannery Bacon Salt, and combine.
*Available at
Recipe by Louisiana Cookin at