Sauteed Corn and Bell Pepper Relish

1. 1

   Husk the corn, remove the silk, rinse well with cold water and then pat dry with paper toweling.

2. 2

   Cut the kernels from the cobs, scraping to extract as much corn milk as possible.

3. 3

   Discard the cobs and set the corn kernels aside.

4. 4

   Core and cut the peppers, cut into thin strips, about 1/8-inch thick.

5. 5

   Heat the oil in a large heavy skillet.

6. 6

   Add the bell peppers, jalapenos, garlic, cilantro or basil and saute, stirring a couple times, for 5 to 7 minutes or until the peppers are soft and slightly wilted.

7. 7

   Remove the pan from the heat.

8. 8

   Stir the corn into the pan, mixing well with the vegetables.

9. 9

   Then stir in the salt and black pepper and saute the vegetables 5 minutes longer.

10. 10

    Stir a couple times or until the corn is tender and has picked up a golden glow.

11. 11

    Stir in the vinegar and heat the corn 2 or 3 minutes longer.

12. 12

    Serve the dish hot or at room temperature.

* Per serving · 4 servings · Values may vary.

No additional tips available.