Chili Corn Relish

chili corn relish

so delish, perspective flips

relish corn chili

 

It is always the vegetarian chilis that beckon forth the haiku poet I have long tried to bury deep within the cellar of my subconscious.

 

Corn relish is a tastily versatile side which adds considerably more flair to a meal than would a wilty side salad or dreary old boiled peas.  The secret is to get the texture of the corn tender crisp while imbuing the relish with an appropriately spicy tang.

Ingredients:

3 ears of corn*

1 C diced red onion

1/4 C pickled jalapenos

1/2 C red wine vinegar

1 T sugar

1 T chili powder

1/2 t black pepper

 

 

* Don’t bother making this with canned or frozen corn. It requires fresh corn to achieve the proper texture and consistency.

 

Directions:

 

1) Microwave corn until it is nearly fully cooked.  This is about 3.5 minutes/ cob in our microwave.

2)  Peel off the leaves and silk and compost them.  Remove corn from cob with a knife.

3) Add corn and remaining ingredients to a jar or sealed plastic container.

4) Store in the fridge for serve hours.

5) Enjoy.

 

 

Chili Corn Relish

Tasting Notes:

 

Guest involuntary taste panel members found this relish “very spicy”. I mostly disagree with this contention, but the spicy corn relish may kick open your mouth and hold your taste buds hostage for a minute or two. In all seriousness, this relish was a wonderful accompaniment to a delicious meal. Additionally, the possible utilities as a condiment are endless. I envision the chili corn relish handsomely adorning hotdogs, hamburgers, and tortilla chips.   As a bonus, it makes a sassy salsa.

 

 

 

 

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