|Corn Relish with Roasted Peppers |
From the August 2010 issue of Food and Wine
First made in August 2010
Active: 40 min; Total = 1 hour
MAKES 4 pints
12 ears of corn, shucked
1 red bell pepper
1 green pepper
4 jalapenos (I couldn’t find these at the time and used Hungarian sweet papers.)
1 ½ cups apple cider vinegar
1 ½ cups sugar
1 Spanish onion (I used a Vadalia onion)
2 T. whole-grain mustard (I used some other sort of mustard)
- Fill a large bowl with ice water. In a large pot of boiling water, cook the corn until the kernels become slightly translucent, about 3 minutes. Transfer the corn to the ice water; let cool. Drain the corn and pat dry. Cut off the kernels.
- Roast the red peppers and jalapenos over a gas flame, turning until charred all over, about 5 minutes. Transfer to a bowl, cover and let cool slightly. Peel, stem and seed the peppers into ½ inch dice and the jalapenos into ¼ inch dice.
- In an enamel cast-iron casserole (I don’t have one of these) combine the vinegar and sugar and bring to a boil, stirring. Add the onion, peppers, jalapenos, onion and mustard and bring to a boil. Simmer for 15 minutes. Season with salt and let cool.
- Ladle the corn relish into four 1 point canning jars and refrigerate for up to 3 months.