Summer Corn Relish

recipe
This recipe makes a lot of corn relish. Use extra (if there is any!) as a chip dip or a topping for your quesadillas, burritos, or fish tacos. Prep: 15 minutes; Cook: 4 minutes.

Yield:

Makes 3 1/2 cups

Recipe from

MyRecipes

Ingredients

3 1/2 cups fresh corn kernels (about 9 ears)
1/2 red bell pepper, cored, seeded, and chopped
2 tablespoons minced red onion
1 1/2 teaspoons grated fresh ginger
1 garlic clove, minced
2 tablespoons cider vinegar
1 tablespoon sugar
1/2 teaspoon yellow mustard seeds
Kosher salt, to taste
Freshly ground pepper, to taste
5 fresh basil leaves, thinly sliced

Preparation

1. Place first 8 ingredients in a Dutch oven, and bring to a simmer, stirring occasionally. Add kosher salt and pepper.

2. Cook, stirring often, about 4 to 5 minutes or until corn is glossy but still slightly crunchy. Remove from heat, add basil, and let cool. Chill in an airtight container until ready to serve.

Sara Foster,

MyRecipes

July 2008
My Notes

Only you will be able to view, print, and edit this note.

Add Note