Red Pepper and Corn Relish

Read Reviews (12)

"Super yummy relish and a great way to use up that golden summertime corn. Originally submitted to ThanksgivingRecipe.com." — Christine L.

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 paper bag and let stand for 10 minutes. Peel, seed and chop.
In a large bowl combine the vinegar, maple syrup, hot pepper sauce, ground tumeric and salt. Gradually whisk in the oil. Add the chopped red pepper, thawed corn and green onions. Toss to coat. Cover a refrigerate overnight, stirring occasionally. Can be made up to 3 days ahead of time. Let relish stand at room temperature for 30 minutes before serving.

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Reviews More Reviews

Feb 03, 2007

Surprisingly the ingredients really complimented each other! THis went great with Cuban Shredded Pork and crusty bread.

—hot chef

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Jan 17, 2007

I brought this to our Family Christmas Party and it was the only dish that was completely eaten. I've given the recipe to several people because they enjoyed it so much.

—alexsmami

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18 Ratings

Sep 15, 2006

This was awesome! It went great with our hamburger dinner. I think it's better than Red Hot and Blue (restaurant in the SE part of the state). I roasted the peppers in the oven and have to say, they tasted just as good as the roasted red peppers you'd buy at the grocery store.

—Kasey

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Jan 12, 2011

I only made this to clear out some leftovers but I will hang on to the recipe! It was very good. I cut down the recipe so I could just use one bag of corn (which is about 2C). I also had to make a few subs based on what I had on hand - 1/2 t sugar instead of the syrup, and shallots instead of the green onions. I used jarred peppadew peppers since that's what I had on hand. They have a kick and added a great flavor. I cut the hot pepper sauce (Tabasco) down a little since I was using spicy peppers. I also cut the oil in half since it seemed like too much. Despite all the changes it turned out great.

—JUMAHA

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Apr 30, 2010

I have only just mixed this up...thought it has not had time to set in the fridge, I can't stop eating it. I have made this for a vegan pot luck and I am sure it will go over great. I used a jar of roasted red peppers and will use the leftovers for the red pepper humus on this site that is to die for. (Spiced Sweet Roasted Red Pepper Hummus)

—KARTIMEL

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Oct 17, 2011

Great side. I bought the mixed small peppers from Costco but it was a lot of work to break them down. I didn't have cider vinegar, green onions, or maple syrup. I skipped the onion, used Balsamic, and Agave nectar, canned corn, Adobo seasoning instead of salt, and olive oil. I am really happy with this dish. Thank you!

—ELLIOTPORTER

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Aug 06, 2011

This is so delicious! The addition of the real maple syrup definately puts it over the top in smooth flavor.

—Sylvia

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Jul 23, 2011

A wonderful recipe! We did not add the hot sauce but added a tablespoon of sugar. It was great with pork chops.

—Annie

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Nutrition

Calories
21 kcal
1%

Carbohydrates
2.9 g
< 1%

Cholesterol
0 mg
0%

Fat
1 g
2%

Fiber
0.3 g
1%

Protein
0.4 g
< 1%

Sodium
34 mg
1%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Red Pepper and Corn Relish

Serving Size: 1/80 of a recipe
Servings Per Recipe: 80
Amount Per Serving
Calories: 21
Calories from Fat: 9

% Daily Value *
Total Fat 1g 2 %
Saturated Fat 0.1g < 1 %
Cholesterol 0mg 0 %
Sodium 34mg 1 %
Potassium 32mg < 1 %
Total Carbohydrates 2.9g < 1 %
Dietary Fiber 0.3g 1 %
Protein 0.4g < 1 %
Sugars 0.9g
Vitamin A 2 %
Vitamin C 6 %
Calcium < 1 %
Iron < 1 %
Thiamin 1 %
Niacin 2 %
Vitamin B6 2 %
Magnesium < 1 %
Folate 3 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.