Confetti Corn RelishSubmitted by christinavt
Makes 10 servings
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Adapted from Leanne Ely's. large red bell pepper,
cider vinegar, honey
, Tabasco
, cumin
salt and pepper,
vegetable oil
, frozen corn kernels,
green onions
cvt
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Ingredients
| 1 |
large red bell pepper, roasted |
| 1/4 |
cup cider vinegar |
| 2 |
tablespoons honey |
| 1 |
teaspoons Tabasco sauce |
| 2 |
teaspoons cumin |
| 1 |
salt and pepper to taste |
| 1/3 |
cup soybean oil (4044) |
| 30 |
oz frozen corn kernels, thawed and drained (11774) |
| 1/2 |
cup chopped green onions |
Directions
- Roast the red pepper over a gas flame or under the broiler until blackened on all sides. Remove from heat and seal in a plastic zipper-topped bag and let sit for 10 minutes or till its sweating. The peel will come off easily now. Peel, seed and chop.
- In a large bowl, combine the vinegar, honey, Tabasco, cumin, and salt and pepper to taste. Gradually whisk in the oil. Add the chopped red pepper, corn and green onions. Mix well. Cover and refrigerate overnight, stirring occasionally.
- This relish can be made up to 2 days ahead of time. Let stand at room temperature for 30 minutes before serving.
Categories
Vegetables, Side Dish, American-Southern, Fourth of July, Chill, Roast, Vegetarian
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Serving Size 124.8g |
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Amount Per Serving |
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Total Carbohydrates 21.7g 7%
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| Vitamin A 15% |
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Vitamin C 59% |
| Calcium 1% |
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Iron 4% |
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* Based on a 2000 calorie diet
Nutritional details are an estimate and should only be used as a guide for approximation.
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Legend
Calorie Breakdown (?)
Daily Values (?)
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Nutritional Analysis
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