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.

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Name: Corn Relish with Roasted Peppers
Prep time: 30 min
Total time: 30 min
Yield: 1
Cuisine: not set
Ingredients: 12 ears corn shucked; 1 Red bell pepper; 4 Jalapeno peppers; 1 1/2 cups apple cider vinegar; 1 1/2 cups Granulated sugar; 1 spanish onion finely diced; 2 tablespoons whole-grain mustard; salt

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INGREDIENTS

12 ears corn ; shucked
1 Red bell pepper
4 Jalapeno peppers
1 1/2 cups apple cider vinegar
1 1/2 cups Granulated sugar
1 spanish onion ; finely diced
2 tablespoons whole-grain mustard
salt

Servings

INSTRUCTIONS

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.

NOTES

Great with anything grilled, like hot dogs.

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Corn Relish with Roasted Peppers

12 ears corn shucked
1  Red bell pepper 
4   Jalapeno peppers 
1 1/2 cups apple cider vinegar 
1 1/2 cups Granulated sugar 
1  spanish onion finely diced
2 tablespoons whole-grain mustard  
  salt

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.

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Nutrition

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Serving Size: 1 Serving (2161g)
Recipe Makes: Servings

Calories: 2249
Calories from Fat: 149 (7%)

Amt Per Serving		% DV

	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.

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Calories per serving: 2249

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