RCI-SC.005.0156.001
Skillet Corn Relish
Purchased from the Parnell Estate in Canton, Texas in 1988. Notation on card indicates this was a family favorite. Dated 1957. I make this every summer when the corn is fresh. I can't make enough for my family and friends. It gets gobbled right up.
Prep20 min
Cook30 min
Total50 min
Servings4
Difficultyadvanced
Ingredients
- white onions2 mediumsliced
- red onion1 mediumchopped
- green pepper1 mediumcut in ½ inch strips
- red pepper1 mediumcut in ½ inch strips
- jalapeno pepper1 largefinely chopped
- garlic1 clovecrushed
- 3 tablespoons
- 2 cups
- fresh tomatoes2 largepeeled and chopped
- 1/2 teaspoon
- ½ teaspoon
- 2 teaspoons
- stuffed1/2 cupthinly sliced
Method
1
Peel and slice the white onions into thin rings; chop the red onion into small dice; cut the green and red peppers into ½ inch strips; finely chop the jalapeno pepper; crush the garlic clove; peel and chop the fresh tomatoes.
2
Heat 3 tablespoons of olive oil in a large skillet over medium-high heat until shimmering.
2 minutes
3
Add the sliced white onions and crushed garlic to the skillet, stirring frequently until the onions become translucent and begin to soften.
5 minutes
4
Stir in the chopped red onion, green pepper strips, red pepper strips, and finely chopped jalapeno pepper; cook for 3–4 minutes, stirring occasionally until the peppers begin to soften.
4 minutes
5
Add the fresh corn kernels to the skillet and cook for 2 minutes, stirring to combine with the other vegetables.
2 minutes
6
Fold in the peeled and chopped fresh tomatoes along with the chili powder, salt, and freshly ground black pepper; stir well to distribute the seasonings evenly.
7
Reduce heat to medium and simmer for 8–10 minutes, stirring occasionally, until the relish thickens slightly and the flavors meld together.
9 minutes
8
Stir in the thinly sliced stuffed ingredient and cook for 1 minute until just heated through.
9
Taste and adjust seasonings as needed; serve warm as a side dish or condiment.