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)
Total:
Recipe from Cooking Light

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Recipe Time

Hands On: 20 Minutes
Total: 30 Minutes

Nutritional Information

Amount per serving
  • Calories: 117
  • Fat: 0.7g
  • Saturated fat: 0.1g
  • Monounsaturated fat: 0.2g
  • Polyunsaturated fat: 0.3g
  • Protein: 1.9g
  • Carbohydrate: 28.1g
  • Fiber: 2g
  • Cholesterol: 0.0mg
  • Iron: 0.6mg
  • Sodium: 169mg
  • Calcium: 8mg

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. 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.
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