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.
|Serving Size: 1 Serving (2161g)|
|Recipe Makes: Servings|
|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 %|
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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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