Tangy Corn Relish
Published June 2, 1998
- Total Time
- 30 minutes plus 1-3 days' marinating
- Rating
- Comments
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Ingredients
1 tablespoon olive oil
¼ cup finely diced sweet red pepper
¼ cup finely diced green bell pepper
1 medium-size jalapeno chili, seeds and ribs removed
1 large green onion, trimmed and sliced thinly (including the green)
3 garlic cloves, peeled and finely chopped
2 ½ cups fresh corn kernels and juice, cut and scraped from about 3 medium ears
3 tablespoons seasoned rice-wine vinegar, or regular rice vinegar with a pinch of sugar
2 tablespoons fresh lime juice
2 tablespoons minced cilantro leaves
Nutritional analysis per serving
26 grams carbs; 144 calories; 3 grams monosaturated fat; 1 gram polyunsaturated fat; 1 gram saturated fat; 5 grams fat; 3 grams fiber; 6 milligrams sodium; 4 grams protein; 4 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Warm olive oil in a small, heavy, non-reactive saucepan over medium heat. Add red and green peppers, jalapeno, onion and garlic. Cover, and cook, stirring once or twice, for 5 minutes. Add corn and juices, and cook, covered, until mixture has softened and thickened, about 8 minutes.
- Step 2
Transfer to a bowl, stir in vinegar and lime juice; let cool. Cover. Refrigerate 24 hours or up to 3 days. To serve, add cilantro.
Private Notes
Comments
has anyone tried canning this relish?