Just before the weekend, all readers who cook ask themselves this eternal question: what are we going to eat? To inspire you, The Press suggests a recipe that will make your mouth water.
Makes about 5 x 250ml jars
Ingredients
- 12 corn, peeled
- 1 onion, finely chopped
- Salt
- 2 serrano peppers, seeded and finely chopped
- 1 cup sugar
- 2 cups rice vinegar
- Water
Preparation
- Cook corn in boiling salted water until it becomes brighter in color (3-5 minutes). Cool in ice water.
- For a more caramelized taste, you can light a grill and place the corn on it, turning regularly.
- Let the corn cool and remove the kernels with a knife. Set aside.
- Sauté the onion in a little vegetable oil until translucent. Season with salt.
- Add the peppers to the onions and continue to cook for a minute.
- Pour in the sugar and vinegar. Mix over medium heat until the sugar is dissolved.
- Add corn and pour in water until the liquid reaches the level of the corn. Simmer for 30-45 min.
- Let cool and transfer to jars. Keep in the refrigerator for two to three weeks. For longer storage, can.
Variations
Salsa: Adding mango, avocado, quartered cherry tomatoes, green onion and cilantro makes a beautiful, colorful salsa to eat with chips, on fish, pork tenderloin, etc.
Sandwich: Relish is a great condiment for Cajun or Mexican style chicken sandwiches, burgers and hot dogs. It can also be served with quesadillas.
Salads: A good spoonful, with its liquid, on a salad, with lime juice and a good oil… no need to look any further to make a light and well-balanced vinaigrette, thanks to the sugar already present in the relish.
Published on lapresse.ca on August 6, 2015.