Makes 4 cups
Serve alongside grilled meats, poultry, or fish.
1/2 cup cider vinegar
1/4 cup raisins
2 tablespoons sweetener of choice
2 teaspoons chili powder
1/4 teaspoon cayenne
1/2 teaspoon sea salt
1 sweet pepper, diced
3 cups corn kernels *
3 scallion, thinly sliced
1. In a large non-aluminum saucepan, combine vinegar, raisins, sweetener, chili powder, salt and cayenne. Bring to a boil over medium-high heat. Boil for 2 minutes.
2. Add the sweet pepper and cook until pepper is crisp-tender, about 3 minutes.
3. Remove from heat and stir in corn and scallions. Cool to room temperature. Store the relish in the refrigerator.
* Please note: if you are using the Mexican Corn from your box, due to its starchiness it would be best to boil it separately for at least 10 – 15 minutes, then let it cool before cutting it off the cob and adding it to the dish … or, add the raw kernels to the fry pan first, and cook them for 5 – 10 mins in a small amount of oil before adding the other ingredients.