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Red Pepper and Corn Relish

"Super yummy relish and a great way to use up that golden summertime corn."
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6 h 55 m servings 26 cals
Original recipe yields 64 servings (8 cups)

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  1. Roast the red pepper over a gas flame or under the broiler until blackened on all sides. Remove from heat and seal in a paper bag and let stand for 10 minutes. Peel, seed and chop.
  2. In a large bowl combine the vinegar, maple syrup, hot pepper sauce, ground turmeric and salt. Gradually whisk in the oil. Add the chopped red pepper, thawed corn and green onions. Toss to coat. Cover a refrigerate overnight, stirring occasionally. Can be made up to 3 days ahead of time. Let relish stand at room temperature for 30 minutes before serving.

Nutrition Facts

Per Serving: 26 calories; 1.3 g fat; 3.7 g carbohydrates; 0.4 g protein; 0 mg cholesterol; 42 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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Read all reviews 3
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This was an interesting blend of flavors. Enjoyable and great for a summer day's appetizer.

I just finished trying this recipe. Absolutely delicious and so simple too.! A must try! What a delightful blend of flavours. Love it!

This was interesting and a nice combo of ingredients. I halved the amount of corn and it came out great! Served it with grilled chicken. Will make again