Spicy Corn Relish

Be the first to
rate this recipe!
member ratings
Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 187.1
  • Total Fat: 7.8 g
  • Cholesterol: 0.0 mg
  • Sodium: 451.7 mg
  • Total Carbs: 30.2 g
  • Dietary Fiber: 3.6 g
  • Protein: 4.8 g

View full nutritional breakdown of Spicy Corn Relish calories by ingredient


Introduction

Modified from Steven Raichlen's "Sauces, Rubs, and Marinades" book Modified from Steven Raichlen's "Sauces, Rubs, and Marinades" book
Number of Servings: 4

Ingredients

    1 1/2 c. corn kernals
    1 T olive oil
    2 shallots, finely chopped
    1 clove garlic, minced
    2 tsp grated ginger
    2 jalapenos, seeded and finely chopped
    1 red bell pepper, stemmed, seeded. diced
    1 ripe tomato, peeled, seeded, diced
    1 T brown sugar
    2 T rice vinegar
    2 tsp sriracha
    1/2 tsp kosher salt
    1/2 tsp fresh ground pepper
    3 T chopped peanuts
    3 T chopped cilantro

Directions

Heat oil in skillet over medium-high heat. Add shallots, garlic, ginger, and jalapenos and cook until soft but not brown, about 3 minutes. Increase heat to high and add corn, bell pepper, and tomato. Cook until the vegetables most of the juices evaporate, 3-5 minutes.

Add sugar, vinegar, chili sauce, salt and pepper and cook until the vegetables are tender, about 5 minutes. Stir in peanuts and cilantro and cook 1 minute. Adjust seasonings as necessary. Serve hot or room temperature. Will keep in fridge for 5 days.

Serving Size: Makes 4 1/2-cup servings

Number of Servings: 4

Recipe submitted by SparkPeople user LEFTOVERS4LUNCH.