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corn-relish recipe

Date:    Mon, 30 May 94 09:08:27 EDT
 From:    MASCOLINI@wmich.edu
 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
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