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Veritable Quandary's Sweet Corn Relish

4 ears fresh sweet corn, removed from cob (or 2 cups frozen)

2 jalapeno chilies, seeded and minced

1 red bell pepper, seeded and diced small

1 small red or sweet white onion, diced small

1 clove garlic, minced

1/2 cup granulated sugar (less if you prefer a less sweet relish)

Juice of 2 limes

1 tablespoon cornstarch

2 tablespoons water

1/4 cup fresh cilantro leaves, or more to taste (stems removed)

In a saucepan, cook corn, chilies, pepper, onion, garlic and sugar over medium heat until vegetables are tender. Add lime juice.

Mix cornstarch in water. Stir cornstarch slurry into vegetables and cook an additional 2 minutes, until slightly thickened. Remove from heat and cool. Stir in cilantro leaves.

Makes 4 cups, about 16 servings

From executive chef Annie Cuggino, Veritable Quandary

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