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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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This recipe makes a lot of corn relish. Use extra (if there is any!) as a chip dip or a topping for your quesadillas, burritos, or fish tacos. Prep: 15 minutes; Cook: 4 minutes. Ingredients:
3 1/2 cups fresh corn kernels (about 9 ears) |
1/2 red bell pepper, cored, seeded, and chopped |
2 tablespoons minced red onion |
1 1/2 teaspoons grated fresh ginger |
1 garlic clove, minced |
2 tablespoons cider vinegar |
1 tablespoon sugar |
1/2 teaspoon yellow mustard seeds |
kosher salt, to taste |
freshly ground pepper, to taste |
5 fresh basil leaves, thinly sliced |
Directions:
1. Place first 8 ingredients in a Dutch oven, and bring to a simmer, stirring occasionally. Add kosher salt and pepper.
2. Cook, stirring often, about 4 to 5 minutes or until corn is glossy but still slightly crunchy. Remove from heat, add basil, and let cool. Chill in an airtight container until ready to serve.
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