Smoked Heirloom Tomato Relish with Corn & Beans

Ingredients

• 1-¼ cups fresh corn kernels (from about 2 ears)
• Kosher salt
• One-half large red pepper, cut into small dice (scant ¾ cup)
• 2 lb. heirloom Roma-style (plum) tomatoes, cored, halved lengthwise, and seeded
• Vegetable oil for the grill
• 2 cups hickory, mesquite, cherry, or apple wood chips, soaked in water for at least 1 hour
• 1 small red onion, cut into small dice (scant 1-¾ cup)
• + 5 more ingredients
• • ¼ cup extra-virgin olive oil
  • Freshly ground black pepper
  • 2 cloves garlic, finely chopped
  • 4 oz. thin green beans, trimmed and cut into 1- to 2-inch lengths
  • 1 pint heirloom cherry tomatoes, halved (or quartered if large)

Drain the wood chips well. Prepare a hot charcoal fire. When the fire is hot, arrange the coals in an even layer. Sprinkle the wood chips over the coals and put the grill grate in place. Scrub the grate clean with a wire brush and oil the grate with a folded paper towel dipped in vegetable oil. A...

View full recipe at Fine Cooking