Corn Chowchow

1 Review
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Photo: Johnny Autry; Styling: Mary Clayton Carl
Hands-on Time
20 Mins
Total Time
30 Mins
Yield
Serves 6 (serving size: 1/2 cup)
By David Bonom
August 2012
RECIPE BY Cooking Light

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

Nutritional Information

  • Calories 117
  • Fat 0.7g
  • Satfat 0.1g
  • Monofat 0.2g
  • Polyfat 0.3g
  • Protein 1.9g
  • Carbohydrate 28.1g
  • Fiber 2g
  • Cholesterol 0.0mg
  • Iron 0.6mg
  • Sodium 169mg
  • Calcium 8mg

How to Make It

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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Ratings & Reviews

Freespirit's Review

Freespirit
July 23, 2012
Loved this one! Did a few things a little different but all in all this is a keeper. Changes: 1. Grilled corn and jalapeno on gas grill instead of cooking in pot 2. Didn't have any champagne so used white wine instead. Might try half wine half vinegar next time. 3. Added cilantro when serving. 3. Added extra jalapeno (non-grilled) to pot - we love some heat! Simmered grilled corn and jalapeno during last 10 min. or so. Thumbs up to Cooking Light...love you guys!