Spicy Corn Relish
0
- Makes0 servings
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.
Ingredients
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
Instructions
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.