Corn Chowchow

Photo: Johnny Autry; Styling: Mary Clayton Carl
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.

Yield:

Serves 6 (serving size: 1/2 cup)

Recipe from

Recipe Time

Hands-on: 20 Minutes
Total: 30 Minutes

Nutritional 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

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

Preparation

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.

Note:

David Bonom,

August 2012