SPICY CORN RELISH [www.QinSen.com]
[www.QinSen.com]
This recipe for Spicy Corn Relish comes from Bon Appetit (June 1994), p 48. [www.QinSen.com]
[www.QinSen.com]
The relish is good to use as a sandwich condiment, a dip for tortilla chips, [www.QinSen.com]
or tossed w/ cold cooked pasta for a light salad. Makes 4 cups. [www.QinSen.com]
[www.QinSen.com]
2 cups fresh corn kernels (from about 3 ears) or frozen, thawed [www.QinSen.com]
1 cup chopped red onion
1 cup chopped red bell pepper
1 cup cider vinegar
1/2 cup finely chopped celery
1 4-oz. can diced mild green chilies, drained
1/3 cup packed golden brown sugar
2 tablespoons dry mustard
2-1/4 teaspoons mustard seeds
2 teaspoons finely chopped garlic

Combine all ingredients in heavy large saucepan. Bring to boil, stirring
occasionally. Reduce heat; simmer until almost all liquid has evaporated,
stirring occasionally, about 45 minutes. Cool completely.

(Can be made 5 days ahead. Cover; chill. Bring to room temperature before
using.)