Corn Relish

Ingredients and Weight:

• Fresh corn kernels: 500 grams (about 1 pound)
• Red bell peppers: 2, chopped
• Yellow bell peppers: 2, chopped
• Jalapeño peppers: 2, seeded and chopped (can adjust to desired spice level)
• White vinegar: 1/2 cup
• Sugar: 1/3 cup
• Kosher salt: 1 teaspoon
• Black pepper: 1/4 teaspoon
• Fresh lime juice: 2 tablespoons
• Fresh cilantro leaves: 1/4 cup, chopped (optional)

Preparation Time:

• Preparation Time: 20 minutes
• Cooking Time: 30 minutes

Difficulty Level:

Level 3 (Moderate difficulty)

Preparation Method Steps:

1. Prepare corn by removing kernels from the cob.
2. In a large bowl, combine corn kernels with chopped bell peppers and jalapeño peppers.
3. In a small saucepan, mix vinegar, sugar, salt, and black pepper. Bring to a boil and let simmer for 5 minutes.
4. Pour the vinegar mixture over the corn and pepper mixture. Add lime juice and cilastrano if using.
5. Mix well and transfer to a baking dish.
6. Bake at 350°F for 30 minutes, stirring occasionally, until the mixture becomes slightly thick and the flavors blend.
7. Let cool and serve as a side dish or condiment.

Nutritional Information: (Based on estimated values)

• Calories: 190 kcal
• Fat: 4g
• Carbohydrates: 36g
• Protein: 5g
• Fiber: 4g (Note: Nutritional values may vary depending on actual measurements and additions.)

Dish Characteristics:

• Colorful and vibrant relish with a sweet and spicy flavor profile.
• The combination of fresh corn and peppers creates a refreshing summer flavor.
• Serve as a side dish for grilled meats or poultry or as a condiment for sandwiches and salads.

User Comments:

1. "This corn relish is fantastic! The combination of flavors is so unique and delicious."
2. "I made this for my family, and they loved it. It's a great way to use fresh corn from the summer."
3. "This corn relish is a great addition to my barbecue spread. It's spicy and sweet, just the way I like it."

Special Precautions and Tips:

• Use fresh corn for best results. If corn is not in season, you can use frozen corn kernels.
• Adjust the amount of jalapeño peppers based on your desired spice level.
• If you don't like cilantro, you can omit it from the recipe.
• This relish is best served fresh, but it can be stored in the refrigerator for up to a week.