Spoon it onto a burger or into tacos, serve it as a side dish with chicken or eat it, plain, right out of the container when no one is looking.
2 tsp ground cumin
2 medium onions, chopped
2 fresh jalapeno peppers, chopped (or more, or less, to taste)
1 cup cider vinegar
1/2 cup granulated sugar
1 tsp crumbled dried oregano
1 tsp salt
4 cups raw corn kernels, (cut from 6 to 8 cobs)
2 red or green sweet peppers, chopped
1 cup chopped cilantro
Sprinkle the ground cumin into a large saucepan or Dutch oven. Place over medium heat and toast, stirring constantly, until fragrant but not scorched - 1 or 2 minutes. Add the onions, jalapeno peppers, vinegar, sugar, oregano and salt. Bring to a boil, then let simmer for 5 minutes, stirring once or twice.
Add the corn kernels and chopped sweet peppers, stir and bring to a boil. Cook for another 5 minutes, stirring once or twice, or until the corn is cooked through. Remove from heat and let cool for a few minutes. Stir in the cilantro and refrigerate until chilled.
Pack into containers and freeze. Defrost completely before devouring.
Keep up with your baby's development, get the latest parenting content and receive special offers from our partners