Sweet Pepper And Corn Relish Recipes

Steps:

• Heat grill to medium.
• Place corn in foil, sprinkle with water, wrap and put on the grill, with the red and pablano peppers. Char the peppers, remove, peel and dice for relish. Remove the corn to a cutting board, cut off the kernels and reserve in a medium bowl.
• Add oil to a large skillet and saute the garlic and onion. Saute for a minute, then add the roasted and fresh peppers, tomatoes, and corn heat for another quick minute. Add cream cheese and stir in milk very slowly until the cream cheese is melted and the mixture is smooth. Pour into a serving bowl, fold in cilantro and season with salt and pepper, to taste. Serve garnished with chives.

Steps:

• In a large saucepan, mix corn, cabbage, onion, green bell pepper, red bell pepper, white sugar, ground dry mustard, celery seed, mustard seed, salt, turmeric, apple cider vinegar and water. Bring to a boil. Reduce heat and simmer 20 minutes.
• Transfer the mixture to sterile containers. Seal and chill in the refrigerator until serving.

Steps:

• Cook corn in a large pot of generously salted boiling water until crisp-tender, about 2 minutes. Drain; let cool completely. Strip kernels from cobs with a sharp knife.
• Meanwhile, combine vinegar, 1/3 cup water, brown sugar, mustard and coriander seeds, and 1 teaspoon salt in a saucepan. Bring to a boil over medium-high heat, stirring until sugar dissolves. Stir in onion, celery, and bell pepper. Reduce heat to medium-low; simmer until vegetables are crisp-tender, about 5 minutes. Stir in corn kernels and jalapeño; simmer 1 minute more. Carefully transfer mixture to a 4-cup-capacity or two 2-cup-capacity jars. Top with more vinegar, if necessary. (Liquid should fully submerge corn mixture and reach about 1/2 inch from top.) Let cool completely, then cover and refrigerate until ready to use, up to 1 month or can with our helpful instructions.

Steps:

• Wearing rubber or latex gloves, trim tops off chiles. Working in batches, pulse chiles, bell peppers, and onion in a food processor until chopped into fine bits, about 1 minute per batch. Transfer to a nonreactive 3-quart pot.
• Stir sugar, vinegar, and salt into chile mixture and bring to a boil over high heat. Reduce heat to medium and simmer, stirring more frequently toward end of cooking to prevent scorching, until thickened, 20 to 30 minutes.
• Pour or ladle relish into clean, wide-mouth, half-pint jars, leaving 1/2 inch headspace. Wipe rims clean with a damp paper towel. Let cool to room temperature, about 1 hour.
• Apply clean lids. Enjoy immediately, store in fridge 2 to 3 weeks, or freeze up to 6 months.

Steps:

• Using vegetable peeler, peel lemon. In large shallow glass baking dish, place lemon peel strips and 2 tablespoons olive oil. Add chicken breast halves and marinate in refrigerator for at least two hours or up to overnight.
• Bring a small saucepan of salted water to boil. Add corn kernels and simmer 1 minute. Drain and set aside.
• Make relish by combining in large bowl the corn, red pepper dice, green pepper dice, yellow pepper dice, onion, garlic and parsley. Stir well to combine.
• Add remaining 5 tablespoons olive oil and red wine vinegar. Season with 1/2 teaspoon salt and 1/2 teaspoon pepper.
• Prepare grill.Place chicken breasts on grill and cook until golden brown on one side, about 5 minutes. Turn chicken breasts, season with remaining salt and pepper and return to grill.
• Continue cooking until golden and cooked throughout, about 4 to 5 minutes more.
• To serve, slice each chicken breast on the diagonal into 4 or 5 slices. Top with relish.