Best Sweet Pepper And Corn Relish Recipes

Sweet Pepper and Corn Relish image

Provided by lutzflcat

Time 15m

Yield 4

Number Of Ingredients 11

2 teaspoons olive oil
¾ cup fresh corn kernels
½ red bell pepper, diced
½ cup diced red onion
2 cloves garlic, minced
2 tablespoons fresh lime juice
1 teaspoon brown sugar
1 teaspoon lime zest
⅛ teaspoon cayenne pepper
1 green onion, minced
2 tablespoons chopped fresh parsley

Steps:

Heat olive oil in a medium skillet over medium heat and add corn, bell pepper, and onion. Saute until onion softens slightly and corn is tender, about 2 minutes. Stir in garlic and cook until fragrant, about 1 minute.
Stir in lime juice, brown sugar, lime zest, and cayenne pepper. Remove the relish to a bowl and cool slightly. Stir in green onion and parsley, and serve warm or at room temperature.

Nutrition Facts : Calories 69.7 calories, Carbohydrate 11.1 g, Fat 2.8 g, Fiber 1.7 g, Protein 1.6 g, SaturatedFat 0.4 g, Sodium 8.2 mg, Sugar 3.8 g

Grilled Chicken With Corn and Sweet Pepper Relish image

Provided by Mamas Kitchen Hope

Time 1h

Yield 6 serving(s)

Number Of Ingredients 13

6 boneless skinless chicken breast halves
1 lemon
7 tablespoons extra virgin olive oil, divided
1 ears of corn, kernels removed from cob, about 1 cup kernels or 1 cup frozen corn
1 red bell pepper, diced
1 green bell pepper, diced
1 yellow bell pepper, diced
1/2 cup red onion, diced
2 garlic cloves, diced
3 tablespoons fresh parsley, chopped
4 tablespoons red wine vinegar
1 teaspoon salt, divided
1 teaspoon black pepper, divided

Steps:

Using vegetable peeler, peel lemon. In large shallow glass baking dish, place lemon peel strips and 2 tablespoons olive oil. Add chicken breast halves and marinate in refrigerator for at least two hours or up to overnight.
Bring a small saucepan of salted water to boil. Add corn kernels and simmer 1 minute. Drain and set aside.
Make relish by combining in large bowl the corn, red pepper dice, green pepper dice, yellow pepper dice, onion, garlic and parsley. Stir well to combine.
Add remaining 5 tablespoons olive oil and red wine vinegar. Season with 1/2 teaspoon salt and 1/2 teaspoon pepper.
Prepare grill.Place chicken breasts on grill and cook until golden brown on one side, about 5 minutes. Turn chicken breasts, season with remaining salt and pepper and return to grill.
Continue cooking until golden and cooked throughout, about 4 to 5 minutes more.
To serve, slice each chicken breast on the diagonal into 4 or 5 slices. Top with relish.

Nutrition Facts : Calories 325.9, Fat 19.4, SaturatedFat 3, Cholesterol 75.5, Sodium 533.2, Carbohydrate 11.4, Fiber 2.2, Sugar 3.6, Protein 26.9

Mini Corn Dogs with Sweet and Spicy Pepper Relish image

Provided by Sandra Lee

Time 30m

Yield 4 servings

Number Of Ingredients 12

3/4 cup ketchup
1/4 cup pickled hot peppers, diced
1/4 cup pickled sweet peppers, diced
1 egg
1 (8.5-ounce) package corn muffin mix
2 teaspoons garlic powder
2 teaspoon onion powder
3/4 cup milk
1/2 cup all-purpose flour
1 package cocktail franks
Vegetable oil, for frying
20 (6-inch) wooden skewers

Steps:

In a small bowl combine ketchup and pickled peppers. Mix well and set aside.
In a large mixing bowl, combine egg, corn muffin mix, garlic powder, onion powder and milk. In a separate shallow dish add flour. Insert wooden skewers half way into cocktail franks.
Heat oil to 375 degrees F in a deep-fryer. Dredge each cocktail frank in flour, dust off excess then dip into cornmeal batter. Fry 2 to 3 corn dogs at a time for about 1 to 2 minutes or until golden brown. Drain on paper towels. Serve warm with the relish.