Corn Relish with Roasted Peppers

By Shaylie

ACTIVE: 40 MIN; TOTAL: 1 HR

This fresh, jalapeno-spiked relish offers pure
corn flavor without all the heavy seasonings
that jarred versions usually have. Use it as a
stand-in for fresh corn in succotash or chowder.
It's awesome on hot dogs, too.

Ingredients

• 12 ears of corn, shucked
• 1 red bell pepper
• 1 green bell pepper
• 4 jalapenos
• 1-1/2 cups apple cider vinegar
• 1-1/2 cups sugar
• 1 Spanish onion, finely diced
• 2 Tbls whole-grain mustard
• Salt

Details

Servings 4

Preparation

Step 1

1. Fill a large bowl with ice water. In a large pot
of boiling water, cook the corn until the kernels
become slightly translucent, about 3 minutes.
Transfer the corn to the ice water; let cool. Drain
the corn and pat dry. Cut off the kernels.

2. Roast the bell peppers and jalapenos over a
gas flame, turning, until charred all over, about
5 minutes. Transfer to a bowl, cover and let
cool slightly. Peel, stem and seed the peppers
and jalapenos. Cut the bell peppers into 1/2-inch
dice and the jalapenos into 1/4-inch dice.

3. In an enameled cast-iron casserole, combine
the vinegar and sugar and bring to a boil, stirring.
Add the corn, peppers, jalapenos, onion
and mustard and bring to a boil. Simmer for 15
minutes. Season with salt and let cool.

4. Ladle the corn relish into four 1-pint canning jars and refrigerate for up to 3 months.

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