Ingredients Jump to Instructions ↓

  1. 4 ears white or yellow corn, or one 10-ounce package frozen corn kernels

  2. 1 teaspoon ground cumin

  3. 1 small red onion, chopped

  4. 1/2 cup cider vinegar

  5. 1/4 cup sugar

  6. 2 teaspoons fresh oregano, or 1/2 teaspoon dried oregano

  7. 1 small jalapeno chili, seeded and chopped, or dash of liquid hot pepper seasoning

  8. 1/2 teaspoon salt

  9. 1 red bell pepper, cored, seeded, and diced

  10. 1/3 cup minced fresh cilantro

Instructions Jump to Ingredients ↑

  1. Cut the kernels from the ears of corn; you should have about 2 cups.

  2. 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.

  3. Spoon relish into a container, cover, and refrigerate. Stir in the cilantro just before serving. This is best when used within 1 week.

  4. Serve with enchiladas, burritos, turkey burgers, and grilled meats.

  5. Yield: about 2 cups Recipe Source: Chutneys & Relishes by Lou Seibert Pappas (Chronicle Books)

  6. Reprinted with permission.


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