Date: Mon, 30 May 94 09:08:27 EDT
SPICY CORN RELISH
This recipe for Spicy Corn Relish comes from Bon Appetit (June 1994), p 48.
The relish is good to use as a sandwich condiment, a dip for tortilla chips,
or tossed w/ cold cooked pasta for a light salad. Makes 4 cups.
2 cups fresh corn kernels (from about 3 ears) or frozen, thawed
1 cup chopped red onion
1 cup chopped red bell pepper
1 cup cider vinegar
1/2 cup finely chopped celery
1 4-oz. can diced mild green chilies, drained
1/3 cup packed golden brown sugar
2 tablespoons dry mustard
2-1/4 teaspoons mustard seeds
2 teaspoons finely chopped garlic
Combine all ingredients in heavy large saucepan. Bring to boil, stirring
occasionally. Reduce heat; simmer until almost all liquid has evaporated,
stirring occasionally, about 45 minutes. Cool completely.
(Can be made 5 days ahead. Cover; chill. Bring to room temperature before