Ingredients with Measurements:
- 4 cups fresh corn kernels
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 1 jalapeno pepper, seeded and minced
- 1/2 cup diced red onion
- 1/2 cup apple cider vinegar
- 1/4 cup granulated sugar
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1/4 teaspoon cumin
Special equipment needed:
- Large mixing bowl
- Medium saucepan
- Canning jars with lids and bands
Step-by-step instructions:
1. In a large mixing bowl, combine the corn, red and green bell peppers, jalapeno pepper, and red onion.
2. In a medium saucepan, combine the apple cider vinegar, sugar, salt, black pepper, and cumin. Bring to a boil over medium-high heat, stirring occasionally.
3. Once the mixture comes to a boil, reduce the heat to low and simmer for 5 minutes.
4. Pour the hot vinegar mixture over the corn mixture and stir to combine.
5. Let the relish cool to room temperature, then transfer it to canning jars.
6. Cover the jars with lids and bands, and refrigerate for at least 24 hours before serving.
- Time:
Preparation time: 20 minutes
- Cooking time: 5 minutes
Temperature:
- None
Serving size:
- Makes about 4 cups of relish
Nutritional information:
- Calories: 80
- Total fat: 0.5g
- Saturated fat: 0g
- Cholesterol: 0mg
- Sodium: 250mg
- Total carbohydrate: 19g
- Dietary fiber: 2g
- Sugars: 10g
- Protein: 2g
Substitutions for ingredients:
- You can use frozen corn kernels instead of fresh.
- You can use any color of bell pepper you prefer.
- If you don't have apple cider vinegar, you can use white vinegar instead.
- You can use honey or maple syrup instead of granulated sugar.
Variations:
- Add diced tomatoes for a tomato-corn-pepper relish.
- Add chopped fresh cilantro for a Mexican-style relish.
- Add diced avocado for a creamy twist.
Tips and tricks:
- Use a sharp knife to cut the corn kernels off the cob.
- Wear gloves when handling the jalapeno pepper to avoid getting the oils on your skin.
- Let the relish sit in the refrigerator for at least 24 hours before serving to allow the flavors to meld together.
Storage instructions:
- Store the relish in an airtight container in the refrigerator for up to 2 weeks.
Reheating instructions:
- None
Presentation ideas:
- Serve the relish in a small bowl with tortilla chips for dipping.
- Use it as a topping for grilled chicken or fish.
- Add it to tacos or burritos for extra flavor.
Garnishes:
- Chopped fresh cilantro
- Sliced jalapeno peppers
- Lime wedges
Pairings:
- Serve with a cold beer or a margarita.
Suggested side dishes:
- Grilled corn on the cob
- Black bean salad
- Cilantro-lime rice
Troubleshooting advice:
- If the relish is too sweet, add a splash of apple cider vinegar to balance it out.
- If the relish is too spicy, add more corn or bell peppers to dilute the heat.
Food safety advice:
- Make sure to use clean canning jars and lids to prevent contamination.
- Store the relish in the refrigerator and discard any that has been sitting out at room temperature for more than 2 hours.
Food history:
- Corn and pepper relish is a traditional Southern dish that has been enjoyed for generations.
Flavor profiles:
- Sweet, tangy, and slightly spicy.
Serving suggestions:
- Serve as a condiment with burgers, hot dogs, or sandwiches.
- Use as a topping for grilled meats or vegetables.
- Mix into salads for extra flavor.
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