Corn Pepper Chili Relish
A zesty corn and chili pepper relish.
Servings: 6 people
Ingredients
- 2 cups fresh corn kernels about 3 ears of corn
- 1 red bell pepper finely diced
- 1 yellow bell pepper finely diced
- 1 green bell pepper finely diced
- 2 jalapeño peppers finely diced (seeds removed for less heat)
- ½ red onion finely diced
- ¼ cup fresh cilantro chopped
- ¼ cup apple cider vinegar
- 2 tablespoons lime juice about 1 lime
- 1 tablespoon sugar
- ½ teaspoon salt
- ¼ teaspoon black pepper
Instructions
Prepare the Corn
- If using fresh corn, remove the husks and silk. Stand each ear of corn on its end and carefully slice downward with a sharp knife to remove the kernels.If using canned corn, drain and rinse the kernels. If using frozen corn, thaw and drain.
Combine the Vegetables
- Combine the corn kernels, red bell pepper, yellow bell pepper, green bell pepper, jalapeño peppers, and red onion in a large bowl. Mix well to ensure an even distribution of the ingredients.
Make the Dressing
- In a small bowl, whisk together the apple cider vinegar, lime juice, sugar, salt, and black pepper until the sugar and salt are dissolved.
Mix the Relish
- Pour the dressing over the vegetable mixture and toss to combine. Make sure all the ingredients are well coated with the dressing.
Add Fresh Herbs
- Gently fold in the chopped cilantro.
Chill and Serve
- Cover the bowl with plastic wrap and refrigerate for at least 1 hour to allow the flavors to meld together. Serve chilled as a topping for grilled meats, tacos, and burgers, or as a barbecue side dish.
Notes
Tips:
For extra heat, leave some seeds in the jalapeños or add a hotter pepper, such as a serrano or habanero.
This relish can be stored in an airtight container in the refrigerator for up to 5 days.
If you prefer a softer texture, you can blanch the corn kernels by boiling them for 2-3 minutes and then plunging them into ice water before adding them to the relish.
Enjoy this colorful and zesty condiment that adds a burst of flavor to any dish!