Project Description

This is a great sweet and sour side that goes very well with grilled meats or on a vegetarian salad. If eating on a taco, salad or meat, add some corn strips or fried tortilla shell for that added crunch.

2 – 12oz bags frozen corn niblets (fresh off the cob if in season)
2 – Red Bell Peppers (small dice)
1 – Orange Bell Pepper (small dice)
4 – Cloves Garlic (minced)
1 – Shallot or small yellow onion (small dice)
1/4 Cup – Merlot Vinegar (sub. Dark Balsamic Vinegar)
3 Tb – Flying Swine All Purpose Rub
3 oz. – Canola Oil

Pour Canola oil into a large saute pan, skillet or 4 Q. pot on medium – high heat. We want these veggies to sing when they hit the pan. Drop the peppers and shallot in first and saute until soft and translucent.

Toss in the garlic next, then add merlot vinegar and when steaming, sprinkle the Flying Swine All-Purpose Rub on top.

Toss in the corn niblets next and keep stirring or tossing regularly for about 5 minutes. Add salt and pepper to taste and season as you like.

After you place the corn relish in a dish, top with freshly chopped cilantro for that burst of color and flavor.