Spicy Summer Corn Relish
This is a super easy, very tasty relish recipe that improves with refrigeration. It's a great addition for alm ost any meal especially in summer time. I have tried several variations of this and this one always sems to get the best raves. the combination of the vegetables and spices along with this particular dressing is awesome.
- Preparing Time: 45 minutes
- Total Time: 1 hour
- Served Person: 40
vegetarian
vegan
meatless
low fat
summer
spring
picnics
fourth of july
roast
marinade
advance
mexican
spanish
corn
relish
spicy
vegetables
side dish
salads
hors doeuvres
condiments
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
dairy free
pescatarian
- 1/4 cup olive oil
- 2 teaspoons salt
- 1 teaspoon cumin
- 1/3 cup sugar
- 1/4 cup red onion chopped
- 5 cloves garlic minced
- 1/2 teaspoon celery seed
- 3/4 cup cider vinegar
- 1/2 cup fresh cilantro chopped
- 4 bags frozen corn
- 3 each tomatoes seeded and diced
- 2 each green bell pepper chopped
- 1 eac h red bell peppper chopped
- 2 each can black beans rinsed
- **** marinade/ dressing *****
- 1 pinch ceyanne
- 1/2 tspn chile powder
- Carbohydrate 7.261985475 g
- Cholesterol 0 mg
- Fat 0.49114425 g
- Fiber 0.675687519979477 g
- Protein 0.48902275 g
- Saturated Fat 0.068325125 g
- Serving Size 1 1 (52g)
- Sodium 2.8728875 mg
- Sugar 6.58629795502052 g
- Trans Fat 0.0433246499999999 g
- Calories 33 calories
1. Thaw corn and toss lightly with peppers and onions with olive oill and garlic , spread evenly on cookie sheet then roast in oven for approx 25 minutes on 350 degrees 2. Pull from oven and place in large mixing bowl let rest 30 minutes . 3. Add tomatoes, cilantro and black beans and set aside.. 4. In a medium bowl, mix remaining ingredients for dressing. mix well and pour over vegetable mixture. 5. Toss well and let refrigerate several hours or over night for best results.
