directions
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1
Place corn kernels, jicama, red and green peppers and the jalapeno in a large bowl
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2
Toss to combine
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3
Add the vinegar, brown sugar, cilantro, mustard seeds, cumin, pepper and salt
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4
Toss to combine thoroughly
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5
Chill for at least 2 hours
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6
Drain before serving or serve with a slotted spoon
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7
Relish keeps for one week. Yield: 4 cups SUGGESTED USE: Served with any meat, poultry or fish with a Southwestern flavor, this is sure to be a big hit.
Crunchy Corn Relish
ingredients
- 2 cups corn kernels, fresh or frozen
- 2 cups diced, peeled jicama
- 1/2 cup diced red bell pepper
- 1/2 cup diced green bell pepper
- 1 jalapeno pepper, seeded and minced
- 1 cup distilled white vinegar
- 1/4 cup brown sugar
- 2 tablespoons chopped fresh cilantro leaves
- 2 teaspoons mustard seeds
- 2 teaspoons ground cumin
- 1 /4 teaspoon white pepper
- 1 /4 teaspoon salt