Michele Urvater

Corn and Two-Pepper Relish

Preparation info
  • Makes: about

    2 cups

    • Difficulty

      Easy

Appears in
Monday-to-Friday Cookbook
Monday-to-Friday Cookbook

By Michele Urvater

Published 1991

  • About

Not only is this a terrific condiment with lamb chops, roast chicken, and hamburgers, it is also a surefire way to wake up a baked potato, enliven a pot of beans, or dress up a ham sandwich. It couldn’t be simpler to make and, when refrigerated, it keeps well for over a week.

Ingredients

  • 1 package (10 ounces) frozen corn kernels, thawed
  • 1 jar (4

Method

  1. Place the corn kernels in a serving dish.
  2. Put the remaining ingredients except the salt in a food processor and process with a couple of short bursts until chopped. Don’t overdo this step or you’ll lose all the texture. Stir this mixture into the corn and season to taste with salt. Cover and keep refrigerated until ready to serve.