Our Sizzlin’ Jalapeño and Mozzarella Smokies, prepared by Chanelle Saks, is packed with a ton of spicy, citrusy, smoky and sweet flavours.
Ingredients
- 1 pkg Grimm’s Sizzlin’ Jalapeño & Mozzarella Smokies
- 6 pieces naan bread
Corn Relish
- 1/2 medium red onion
- 3 jalapeños, halved and deseeded
- 2 limes, halved
- 1 red bell pepper, halved
- 4 ears corn, hulled
- juice from 1 grilled lime
- 1/4 cup brown sugar, packed
- 1/2 cup water
- 1/2 cup apple cider vinegar
- 1/2 tsp each salt and pepper
Lime Donair Sauce
- 1 can condensed milk (300ml)
- 3/4 tsp garlic powder
- 1/3 cup white vinegar
- juice from 1 grilled lime
Preparation
Corn Relish
- Preheat grill to medium-high heat.
- Place the red onion, jalapeños, cut limes, bell pepper and corn on the grill. Cook directly on the heat source turning 1-2 times, for about 10 minutes, or until all the elements are nicely charred, then remove and set aside to cool while you make the donair sauce (recipe below).
- Once the grilled vegetables are cool enough to handle, remove the corn from the cob and finely chop the jalapeños, red onion, and bell pepper. Combine ingredients and juice from 1 of the grilled limes in a large bowl, then set aside.
- In a small saucepan, stir together the brown sugar, water, apple cider vinegar, salt and pepper. Heat on the stove to a low boil, frequently stirring until the sugar has dissolved.
- Remove from the heat and pour the vinegar mixture over the grilled vegetables.
- Cover and refrigerate for 1 hour before serving.
Lime Donair Sauce
- Whisk together the condensed milk, white vinegar, garlic powder, and juice from 1 of the grilled limes in a bowl, then refrigerate for at least 1 hour before serving.
Smokies & Naan
- Place smokies on the preheated grill, turning often, until cooked.
- Once the smokies are nearly cooked, grill the naan bread on both sides, until warm.
- Serve smokies inside of grilled naan bread, add the grilled jalapeño-corn relish, and top with donair sauce.
