Corn Relish with Roasted Peppers

1. 1

   Fill a large bowl with ice water.

2. 2

   In a large pot of boiling water, cook the corn until the kernels become slightly translucent, about 3 minutes.

3. 3

   Transfer the corn to the ice water; let cool.

4. 4

   Drain the corn and pat dry.

5. 5

   Cut off the kernels.

6. 6

   Roast the bell peppers and jalapenos over a gas flame, turning, until charred all over, about 5 minutes.

7. 7

   Transfer to a bowl, cover and let cool slightly.

8. 8

   Peel, stem and seed the peppers and jalapenos.

9. 9

   Cut the bell peppers into 1/2-inch dice and the jalapenos into 1/4-inch dice.

10. 10

    In an enameled cast-iron casserole, combine the vinegar and sugar and bring to a boil, stirring.

11. 11

    Add the corn, peppers, jalapenos, onion and mustard and bring to a boil.

12. 12

    Simmer for 15 minutes.

13. 13

    Season with salt and let cool.

14. 14

    Ladle the corn relish into four 1-pint canning jars and refrigerate for up to 3 months.

* Per serving · 4 servings · Values may vary.

No additional tips available.