Corn and Pepper Relish
Bright, zesty, and packed with garden-fresh flavor, this Corn and Pepper Relish is the vibrant side your table needs! Featuring sweet corn kernels, crisp bell peppers, and a hint of heat from jalapeño, this easy-to-make relish combines sautéed vegetables with tangy white vinegar and a touch of sugar for the perfect balance of sweet and sour. Infused with the warm, earthy notes of cumin and the freshness of optional cilantro, it’s a versatile topping that elevates grilled meats, tacos, or even a simple slice of crusty bread. Ready in just 25 minutes and easily stored for later, this colorful relish is a must-have for casual cookouts or weekday dinners.
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Recipe Information
Ingredients
- 3 cups fresh corn kernels (about 4 ears of corn)
- 1 large red bell pepper, diced
- 1 large green bell pepper, diced
- 1 medium jalapeño pepper, finely chopped
- 1 small red onion, finely chopped
- 0.5 cup white vinegar
- 2 tablespoons granulated sugar
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 teaspoon ground cumin
- 1 tablespoon olive oil
- 2 tablespoons fresh cilantro, chopped (optional)
Instructions
1. Prepare the vegetables: Using a sharp knife, cut the kernels off the corn cobs. Dice the red and green bell peppers, finely chop the jalapeño (remove seeds for a milder flavor), and finely chop the red onion.
2. Heat a large skillet or sauté pan over medium-high heat and add the olive oil.
3. Add the corn, red bell pepper, green bell pepper, jalapeño, and red onion to the skillet. Sauté for 5-6 minutes, stirring frequently, until the vegetables are slightly softened but still retain their texture.
4. Reduce the heat to medium and stir in the white vinegar, granulated sugar, salt, black pepper, and ground cumin. Mix well to evenly coat the vegetables in the seasoning.
5. Cook for an additional 3-4 minutes, allowing the vinegar to slightly reduce and the flavors to meld together.
6. Remove the skillet from the heat and let the mixture cool for a few minutes. If desired, stir in the chopped fresh cilantro for a pop of color and added flavor.
7. Transfer the relish to a serving dish or an airtight container. Let it cool completely before storing in the refrigerator for up to 5 days.
8. Serve the Corn and Pepper Relish chilled or at room temperature as a topping for grilled dishes, tacos, or as a zesty side for any meal.
Nutrition Facts
Calories |
912 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 21.4 g | 27% | |
| Saturated Fat | 3.2 g | 16% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2411 mg | 105% | |
| Total Carbohydrate | 172.5 g | 63% | |
| Dietary Fiber | 26.6 g | 95% | |
| Total Sugars | 64.0 g | ||
| Protein | 22.5 g | 45% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 84 mg | 6% | |
| Iron | 5.7 mg | 32% | |
| Potassium | 2139 mg | 46% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
