Preparation

Smoke the tomatoes:

• 很好地排干木屑。准备热木炭大火。火灾热时，将煤放在均匀的层中。将木屑撒在煤上，然后将烤架碎片放在适当的位置。用钢丝刷擦洗炉排，并用折叠式纸巾浸入植物油中。将切成薄片的番茄一半放在烤架上。覆盖烧烤架并打开所有的通风孔。吸烟西红柿，直到柔软，皮肤在斑点上是浅棕色，大约15分钟。

  Using potholders, remove the entire grill grate with the tomatoes on it to a clean heatproof spot (a large sheet of aluminum foil on a stone patio, for instance) and let cool for 5 to 10 minutes. With tongs or a spatula, transfer the tomatoes to a cutting board. Cut the tomatoes into 1/2-inch dice and put in a bowl along with any juices from the cutting board. (The tomatoes may be smoked up to 4 hours ahead.)

Finish the relish:

• Bring a 3- to 4-quart saucepan full of well-salted water to a boil over high heat. Add the green beans and boil until barely tender, about 4 minutes. Drain the beans in a colander, rinse with cold water to stop the cooking, and set aside.

  Set the saucepan over medium-high heat. Add the olive oil, onion, and red pepper and cook until soft and aromatic, about 3 minutes. Add the garlic and cook until the garlic no longer smells raw, about 2 minutes. Add the corn and a big pinch of salt and cook until the color brightens and the kernels look translucent, about 3 minutes. Add the green beans, the cherry tomatoes, and the smoked tomatoes with their juices. Season with salt and pepper and simmer until the cherry tomatoes look a little wilted, 1 to 2 minutes.