Step

• Step 1

  When ready to cook, set temperature to High and preheat, lid closed for 15 minutes.

  00:15

  500 ˚F / 260 ˚C

• Step 2

  Put the corn on the cob and the bell pepper on the grill grate. Roast for 8-10 minutes, turning every couple of minutes.

  00:10

  500 ˚F / 260 ˚C

  Ingredients

  • 1 Whole Ear Cooked Corn

  • 1 Whole Bell Pepper, Red

• Step 3

  Slice the corn off the cob into a bowl. Remove the skin from the bell pepper and dice. Add two tablespoons of the diced bell pepper to the corn. Mix in the mango, cilantro, onion, and lime. Stir to combine.

  Ingredients

  • 1 Whole Mango, diced

  • 2 Tablespoon cilantro, chopped

  • 1 Teaspoon lime juice

  • 1 Tablespoon red onion, finely diced

• Step 4

  Slice the polenta into 1/2” slices. Drizzle with olive oil and season with salt and pepper.

  Ingredients

  • 1 Whole Polenta, Prepared Roll

  • 1 As Needed olive oil

  • 1 To Taste salt and pepper

• Step 5

  Place the polenta slices directly on the grill grate. Cook for 6-8 minutes, flipping once.

  00:08

  500 ˚F / 260 ˚C

• Step 6

  Serve grilled polenta with the mango corn relish on top. Enjoy!