Be the first to Use fresh or frozen corn for this delicious relish flavored with cilantro, oregano, jalapeno, and vegetables. It cooks up in no time, but you will want to chill it before using. Serve with enchiladas, burritos, turkey burgers, and grilled meats.
Prep Time: 10 minutes
Cook Time: 15 minutes
Ingredients:
- 4 ears white or yellow corn, or one 10-ounce package frozen corn kernels
- 1 teaspoon ground cumin
- 1 small red onion, chopped
- 1/2 cup cider vinegar
- 1/4 cup sugar
- 2 teaspoons fresh oregano, or 1/2 teaspoon dried oregano
- 1 small jalapeno chili, seeded and chopped, or dash of liquid hot pepper seasoning
- 1/2 teaspoon salt
- 1 red bell pepper, cored, seeded, and diced
- 1/3 cup minced fresh cilantro
Preparation:
Cut the kernels from the ears of corn; you should have about 2 cups.
Toast the cumin in a medium saucepan for 1 to 2 minutes, or until aromatic. Add the onion, vinegar, sugar, oregano, jalapeno, and salt, and bring to a boil. Simmer for 5 minutes. Add the bell pepper and corn and simmer for 3 to 4 minutes, or until the corn kernels are cooked through.
Spoon relish into a container, cover, and refrigerate. Stir in the cilantro just before serving. This is best when used within 1 week.
Serve with enchiladas, burritos, turkey burgers, and grilled meats.
Yield: about 2 cups
Recipe Source: Chutneys & Relishes by Lou Seibert Pappas (Chronicle Books)
Reprinted with permission.
Toast the cumin in a medium saucepan for 1 to 2 minutes, or until aromatic. Add the onion, vinegar, sugar, oregano, jalapeno, and salt, and bring to a boil. Simmer for 5 minutes. Add the bell pepper and corn and simmer for 3 to 4 minutes, or until the corn kernels are cooked through.
Spoon relish into a container, cover, and refrigerate. Stir in the cilantro just before serving. This is best when used within 1 week.
Serve with enchiladas, burritos, turkey burgers, and grilled meats.
Yield: about 2 cups
Recipe Source: Chutneys & Relishes by Lou Seibert Pappas (Chronicle Books)
Reprinted with permission.
