Corn Relish with Roasted Peppers
Recipe from Food & Wine

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.


Corn Relish with Roasted Peppers
Petrina Tinslay

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Servings: Makes 4 pints
Prep Time: 20 mins
Total Time: 1 hr
Related Categories: 4th of July, Corn Relish, Father's Day, Healthy Cooking, Summer, Summer Dinners, Summer Picnics, Summer Vegetables, Vegetarian
 
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Ingredients
  • 12 
    ears of corn, shucked
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  • 1 
    red bell pepper
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  • 1 
    green bell pepper
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  • 4 
    jalapenos
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  • 1 1/2  cups
    apple cider vinegar
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  • 1 1/2  cups
    sugar
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  • 1 
    Spanish onion, finely diced
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  • 2  tablespoons
    whole-grain mustard
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  •  
    Salt
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Directions
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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