Spicy Corn Relish

What I did last night while procrastinating from writing a paper 🙂

Earthy roasted bell peppers and crazy-hot Scotch bonnets give this relish a recognizable kick, while cumin and paprika lend some Indian flavors resembling of classic chutneys.

This recipe was inspired by Food and Wine magazine.

You will need:

Corn (I used 6 ears of delish CSA goodness)

1 Sweet (Spanish) onion, thinly sliced

Scotch bonnet pepper – as many as you can handle. I had one.

Other hot peppers – I used red ones for color

2 Bell peppers

Apple cider vinegar

Salt

Sugar

Grainy mustard

Cumin

Paprika

Method:

1. If you have a grill, roast the corn and the peppers together. This will give the relish a beautiful smoky taste.   I don’t have one, so I boiled the corn quickly and roasted the peppers in a non-stick frying pan. Chill the corn and the peppers to room temperature.

2. Chop up the peppers and cut the kernels off the corn.

3. Mix everything in a bowl, add the spices to taste.

4. The relish will keep in the fridge for up to 3 months.

Use on hot dogs, tacos, steak and rice!

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