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Corn Relish

  • Level: Easy
  • Total: 52 min
  • Prep: 10 min
  • Inactive: 30 min
  • Cook: 12 min
  • Yield: 1 quart
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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


  1. 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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