Recipe courtesy of Michael Symon
52 min
10 min
1 quart


  • 3 tablespoons blended oil
  • 3 cups diced red pepper
  • 1/2 cup chopped shallot
  • 3 tablespoons minced garlic
  • 1 jalapeno, diced
  • Kosher salt
  • 2 cups corn kernels
  • 2 tablespoons brown sugar
  • 1 tablespoon toasted ground coriander
  • 1/2 cup white wine vinegar
  • 1/2 cup orange juice
  • 1/4 cup chopped fresh cilantro leaves


Heat the oil in a large skillet. Add the red pepper, shallot, garlic, and jalapeno and sweat for 1 minute. Add a pinch of salt and then the corn and sweat for 30 seconds. Add the brown sugar, coriander, vinegar, orange juice, and cook for 8 to 10 minutes, or until the liquid reduces. Turn off the heat, stir in the chopped cilantro. Taste and adjust the seasonings, if necessary. Cool and transfer the mixture to a mason jar. The relish will hold for 1 month in the refrigerator.

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