Red Pepper and Corn Relish Recipe -
Red Pepper and Corn Relish Recipe

Red Pepper and Corn Relish

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"Super yummy relish and a great way to use up that golden summertime corn. Originally submitted to"

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Ingredients Edit and Save

Original recipe makes 8 cups Change Servings


  1. 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.
  2. 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.

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.


19 Ratings

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.

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.

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)

Sep 23, 2011

Very flavorful relish - sweet and tangy with just a hint of heat. It's wonderful, just as it is, but I may add a bit of celery seed the next time because I think that flavor would compliment the existing recipe and add another bit of color and texture. This time I made it exactly as written, except for using the recalculating tool to cut the amount down by two thirds. That would be my only gripe. We don't eat gargantuan proportions, but no way will this recipe (as originally written) give 80 people anything but a dollop sized amount. I realize it's a relish and a little will go a long way, but trust me, you will want more.

Aug 06, 2011

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

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!


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  • 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.

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