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Corn Chowchow

Photo: Johnny Autry; Styling: Mary Clayton Carl
Hands-on time 20 mins
Total time 30 mins
Yield Serves 6 (serving size: 1/2 cup)
This tangy corn relish recipe fatures fresh corn, bell pepper, diced green tomato and tomatillos and gets a kick from jalapeno pepper. Make a milder relish by seeding the jalapeno.

Ingredients

  • 1 cup champagne or white wine vinegar
  • 1/2 cup sugar
  • 1/2 cup water
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black peppercorns, crushed
  • 1 bay leaf
  • 1 1/2 cups fresh corn kernels (about 2 ears)
  • 1 cup diced red bell pepper
  • 1/2 cup diced green tomato
  • 1/2 cup diced tomatillo
  • 3 tablespoons minced shallots
  • 2 tablespoons minced jalapeño pepper

Nutrition Information

  • calories 117
  • fat 0.7 g
  • satfat 0.1 g
  • monofat 0.2 g
  • polyfat 0.3 g
  • protein 1.9 g
  • carbohydrate 28.1 g
  • fiber 2 g
  • cholesterol 0.0 mg
  • iron 0.6 mg
  • sodium 169 mg
  • calcium 8 mg

How to Make It

  1. Place first 6 ingredients in a medium saucepan; bring to a boil. Add corn and the remaining ingredients; simmer 15 minutes. Remove and discard bay leaf. Serve chowchow chilled or at room temperature.