Vegetable side, Corn Relish

By Floridaberry

Ingredients

• 3 large ears fresh corn with husks and silks remove, or one 15 ounce can whole-kernel corn, drained
• 2 teaspoons olive or salad oil
• 1 small red pepper, diced
• 1 small jalapeno pepper minced
• 1/2 small onion, diced
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 2 tablespoons white wine vinegar
• 3/4 teaspoon sugar
• 1 tablespoon chopped fresh cilantro leaves
• cilantro leaves for garnish

Preparation

Step 1

About 30 minutes before serving or early in day.
1. In 5-quart Dutch oven over high heat, het corn and enough water to cover to boiling. Reduce heat to medium, cover and simmer 5 minutes or until kernels are tender. Drain.

2. Meanwhile, in 2-quart saucepan over medium heat, in hot olive or salad oil, cook red pepper, jalapeno pepper, onion, salt, and pepper, stirring frequently, until vegetables begin to soften, about 5 minutes.

3. Into pepper mixture in saucepan, stir white wine vinegar, sugar, and 1 tablespoon of water. Reduce heat to low; cover and simmer 10 minutes or until vegetables are tender.

4. Meanwhile, with sharp knife, cut kernels of corn from cob; stir into pepper mixture in saucepan. Stir in chopped cilantro.
'
5. To serve, spoon relish into a small bowl. Garnish with cilantro leaves. Serve warm or cold. Makes about 2 cups

Each 1/4 cup serving is about 70 calories