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 is awesome on hot dogs too.
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 cook. Drain the corn and pat dry. Cut off the kernels.
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 in dice.
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.
Ladle the corn relish into four 1-pint canning jars and refrigerate for up to 3 months.
Great with anything grilled, like hot dogs.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (2161g) | ||
Recipe Makes: Servings | ||
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Calories: 2249 | ||
Calories from Fat: 149 (7%) | ||
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Amt Per Serving | % DV | |
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Total Fat 16.5g | 22 % | |
Saturated Fat 2.4g | 12 % | |
Monounsaturated Fat 5.1g | ||
Polyunsanturated Fat 7.4g | ||
Cholesterol 0mg | 0 % | |
Sodium 551.8mg | 19 % | |
Potassium 4158.5mg | 109 % | |
Total Carbohydrate 517.6g | 152 % | |
Dietary Fiber 40.2g | 161 % | |
Sugars, other 477.4g | ||
Protein 44g | 63 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 2249
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