With hatch chiles in season, and fresh corn still in
abundance, there is no better time to make corn relish than now. If you've
never made corn relish before, or have no idea what you do with it, let me
educate you. Corn relish is a delicious, fresh, crisp, succulent condiment that
can be used on sandwiches, stirred into potato salad, chicken salad, tuna
salad, or as a delicious topping on a grilled hotdog. It gives a whole new meaning
to the word “corndog.” It's easy to stir together, and just needs a number of
hours in the fridge for the flavors to meld. I like it so much, that I could
eat it as a side dish, and often do. Last night I tossed a scoopful into a
chopped salad, it was wonderful! If you're looking for a way to give every day
dishes some extra zing, adding corn relish will do the trick!
Corn and Hatch Chile Relish
1/2 cup Melissa’s Fire Roasted Sweet Red Bell Peppers, diced
1/4 cup roasted Melissa’s hatch chiles, diced
3 large ears fresh corn, husked and stripped
2 tablespoons chopped scallions
2 tablespoons cider vinegar
1 tablespoon real maple syrup (Grade A)
1 teaspoon Crystal hot pepper sauce
1/8 teaspoon red pepper flakes
3/4 teaspoon ground turmeric
1/2 teaspoon salt
1 teaspoon Dijon mustard
3 tablespoons olive oil
1/4 cup roasted Melissa’s hatch chiles, diced
3 large ears fresh corn, husked and stripped
2 tablespoons chopped scallions
2 tablespoons cider vinegar
1 tablespoon real maple syrup (Grade A)
1 teaspoon Crystal hot pepper sauce
1/8 teaspoon red pepper flakes
3/4 teaspoon ground turmeric
1/2 teaspoon salt
1 teaspoon Dijon mustard
3 tablespoons olive oil
In a large bowl toss together red peppers, hatch chiles,
fresh corn niblets, and chopped scallions; set aside.
Mix remaining ingredients together in a medium bowl, and whisk until well combined. Pour dressing over vegetables, stirring to coat. Refrigerate for at least one hour (longer is better), and serve as you see fit.
Mix remaining ingredients together in a medium bowl, and whisk until well combined. Pour dressing over vegetables, stirring to coat. Refrigerate for at least one hour (longer is better), and serve as you see fit.
This post is linked to:
