Corn Relish
Corn Relish
- Level: Easy
- Yield: 12 cups
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 252
- Total Fat
- 5
- Saturated Fat
- 1
- Carbohydrates
- 50
- Dietary Fiber
- 4
- Sugar
- 29
- Protein
- 6
- Cholesterol
- 0
- Sodium
- 705
- Total: 45 min
- Active: 45 min
- Level: Easy
- Yield: 12 cups
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 252
- Total Fat
- 5
- Saturated Fat
- 1
- Carbohydrates
- 50
- Dietary Fiber
- 4
- Sugar
- 29
- Protein
- 6
- Cholesterol
- 0
- Sodium
- 705
- Total: 45 min
- Active: 45 min
Ingredients
1 tablespoon canola oil
1 cup diced Vidalia onions
1 cup diced red bell peppers
2 cups apple cider vinegar
1/2 cup sugar
1/4 cup salt
Two 16-ounce packages frozen whole kernel corn
2 tablespoons chopped fresh thyme
1 tablespoon cracked black pepper
Directions
- Heat the oil in a large pan. Saute the onions and peppers until the onions are translucent. Add in the vinegar to deglaze, stirring to get all the good bits from the bottom of the pan. Add in the sugar and salt, and stir until dissolved. Continue cooking until the vinegar reduces by one-quarter.
- Stir in the corn until fully incorporated. Remove from the heat, and add in the thyme and black pepper. Cool before serving.
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