Corn Relish With Roasted Peppers Recipe

Ingredients

12 ear corn

1 red bell pepper

1 green bell pepper

4 jalapeños

1 1/2 c. apple cider vinegar

1 1/2 c. sugar

1 Spanish onion

2 tbsp. whole-grain mustard

salt

Preparation

Step 1Fill a large bowl with ice water. In a large pot of boiling water, cook the corn until the kernels become slightly translucent, about 3 minutes. Transfer the corn to the ice water; let cool. Drain the corn and pat dry. Cut off the kernels.Step 2Roast the bell peppers and jalapeños over a gas flame, turning, until charred all over, about 5 minutes. Transfer to a bowl, cover, and let cool slightly. Peel, stem, and seed the peppers and jalapeños. Cut the bell peppers into 1/2-inch dice and the jalapeños into 1/4-inch dice.Step 3In an enameled cast-iron casserole, combine the vinegar and sugar and bring to a boil, stirring. Add the corn, peppers, jalapeños, onion, and mustard and bring to a boil. Simmer for 15 minutes. Season with salt and let cool.Step 4Ladle the corn relish into four 1-pint canning jars and refrigerate for up to 3 months.