Name: Corn Relish with Roasted Peppers Recipe
Prep time: 20 min
Cook time: 40 min
Yield: 4
Ingredients: 12 corn ear; 1 red bell pepper; 1 green bell pepper; 4 jalapenos; 1½ cups apple cider vinegar; 1½ cups sugar; 1 Spanish onion; 2 tbsp whole grain mustard; salt

How To Make Corn Relish with Roasted Peppers

You won’t ever think of using jarred versions anymore when you have this corn relish recipe. It’s mixed with jalapeno for some added kick.

Preparation: 20 minutes

Cooking: 40 minutes

Total: 1 hour

Serves:

Ingredients

12corn ear
1red bell pepper
1green bell pepper
4jalapenos
1½cupsapple cider vinegar
1½cupssugar
1Spanish onion
2tbspwhole grain mustard
salt

Instructions

Fill a large bowl with ice water. In a large pot of boiling water, cook the corn until the kernels become slightly translucent. Transfer the corn to the ice water; let cool. Drain the corn and pat dry. Cut off the kernels.
Roast the bell peppers and jalapeños over a gas flame, turning, until charred all over. Transfer to a bowl, cover, and let cool slightly.
Peel, stem, and seed the peppers and jalapeños. Cut the bell peppers into half-inch dice and the jalapeños into ¼-inch dice. In an enameled cast-iron casserole, combine the vinegar and sugar and bring to a boil, stirring.
Add the corn, peppers, jalapeños, 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.