As the last of the veggies come in from the fields and into our homes from the farmer's market or CSA, the best way to preserve those splendors of summer is to can or freeze them. Usually people are in one club or the other - they love to can OR to freeze, but not both. Being a product of my environment, I am all about freezing, and quart size yogurt containers are my freezing vehicles of choice due to their stackability. This corn relish can be prepared and frozen because all of the ingredients have been cooked. It will go splendidly with fish, turkey or pork in the winter months ahead!
Corn Relish:
4 red bell peppers, seeded and cut into 1/2" (approx.) dice
4 tablespoons extra-virgin olive oil
4 cups fresh corn kernels (from about 4 ears)
4 green onions, thinly sliced
2 peaches, peeled and diced
1 garlic clove, minced
2 tablespoons chopped fresh thyme
1/4 cup sweet white wine (like Reisling or Gewurztraminer)
2 tablespoons fresh lemon juice
1/8 teaspoon dried mint
1/4 cup chopped fresh Italian parsley
1. Heat oven to 400 degrees. On a lined baking sheet, roast bell peppers and peach in oven until soft. Set aside.
2. Heat 2 tablespoons oil in heavy large skillet over medium-high heat. Add corn and green onions and sauté until corn begins to brown in spots, about 5 minutes.
3. Add garlic and thyme; sauté 2 minutes. Add wine and stir until liquid evaporates, about 1 minute. Remove from heat.
4. Stir in bell peppers, peaches (and any remaining cooked juices in the pan), lemon juice, and remaining 2 tablespoons olive oil. Add 1 1/2 teaspoons crushed coriander seeds. (Relish can be made 8 hours ahead. Cover and refrigerate if serving that day or the next [freeze if serving days later]. Stir over medium heat until heated through before serving.) Stir parsley into relish when ready to serve. Season to taste with salt and pepper.
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