Cilantro Corn Relish Recipe

By HazyWaters

Ingredients

• 4 ears white or yellow corn, or one 10-ounce package frozen corn kernels
• 1 teaspoon ground cumin
• 1 small red onion, chopped
• 1/2 cup cider vinegar
• 1/4 cup sugar
• 2 teaspoons fresh oregano, or 1/2 teaspoon dried oregano
• 1 small jalapeno chili, seeded and chopped, or dash of liquid hot pepper seasoning
• 1/2 teaspoon salt
• 1 red bell pepper, cored, seeded, and diced
• 1/3 cup minced fresh cilantro

Details

Servings 2
Preparation time 10mins
Cooking time 10mins
Adapted from homecooking.about.com

Preparation

Step 1

Cut the kernels from the ears of corn; you should have about 2 cups.

Toast the cumin in a medium saucepan for 1 to 2 minutes, or until aromatic. Add the onion, vinegar, sugar, oregano, jalapeno, and salt, and bring to a boil. Simmer for 5 minutes. Add the bell pepper and corn and simmer for 3 to 4 minutes, or until the corn kernels are cooked through.

Spoon relish into a container, cover, and refrigerate. Stir in the cilantro just before serving. This is best when used within 1 week.

Serve with enchiladas, burritos, turkey burgers, and grilled meats.

Recipe Source: Chutneys & Relishes by Lou Seibert Pappas (Chronicle Books)