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Sauces & Seasonings

Corn Chowchow

A tangy, lightly sweet relish of fresh corn, peppers, green tomato and tomatillo.

20 minPrep
15 minCook
6Servings

Ingredients

  • 1 cup champagne vinegar or white wine vinegar
  • 2 tablespoons honey
  • 1/2 cup water
  • 1/4 teaspoon black peppercorns, crushed
  • 1 bay leaf
  • 1 1/2 cups fresh corn kernels (about 2 ears)
  • 1 cup diced red bell pepper
  • 1/2 cup diced green tomato
  • 1/2 cup diced tomatillo
  • 3 tablespoons minced shallots
  • 2 tablespoons minced jalapeño

Steps

  1. Bring the vinegar, honey, water, peppercorns and bay leaf to a boil in a medium saucepan.
  2. Add the corn and the rest of the vegetables and simmer 15 minutes.
  3. Remove the bay leaf. Serve the chowchow chilled or at room temperature.
Heart-healthy notes

Lightened: 2 tablespoons of honey replace 1/2 cup of sugar, and the salt is gone. It's a fat-free way to add big flavor to lean proteins.

Note: Seed the jalapeño for a milder relish. Spoon it over grilled chicken, fish or pork. Keeps a week in the fridge. Adapted from Cooking Light.

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