Red Pepper and Corn Relish

Red Pepper and Corn Relish

13
Christine L. 0

"Super yummy relish and a great way to use up that golden summertime corn. Originally submitted to ThanksgivingRecipe.com."

Ingredients {{adjustedServings}} servings 21 cals

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Original recipe yields 80 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 21 kcal
  • 1%
  • Fat:
  • 1 g
  • 2%
  • Carbs:
  • 2.9g
  • < 1%
  • Protein:
  • 0.4 g
  • < 1%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 34 mg
  • 1%

Based on a 2,000 calorie diet

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Directions

  1. Roast the red pepper over a gas flame or under the broiler until blackened on all sides. Remove from heat and seal in a paper bag and let stand for 10 minutes. Peel, seed and chop.
  2. In a large bowl combine the vinegar, maple syrup, hot pepper sauce, ground tumeric and salt. Gradually whisk in the oil. Add the chopped red pepper, thawed corn and green onions. Toss to coat. Cover a refrigerate overnight, stirring occasionally. Can be made up to 3 days ahead of time. Let relish stand at room temperature for 30 minutes before serving.
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Reviews 13

  1. 19 Ratings

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hot chef
2/3/2007

Surprisingly the ingredients really complimented each other! THis went great with Cuban Shredded Pork and crusty bread.

Kasey
9/15/2006

This was awesome! It went great with our hamburger dinner. I think it's better than Red Hot and Blue (restaurant in the SE part of the state). I roasted the peppers in the oven and have to say, they tasted just as good as the roasted red peppers you'd buy at the grocery store.

alexsmami
1/17/2007

I brought this to our Family Christmas Party and it was the only dish that was completely eaten. I've given the recipe to several people because they enjoyed it so much.