Total Time
40mins
Prep 10 mins
Cook 30 mins

Delicious served with grilled chicken or barbequed Duck Cakes. Recipe source: Coyote Cafe

Ingredients Nutrition

Directions

  1. In a large saucepan over medium heat cook corn in stock with chilies, sweet pepper, marjoram and salt until reduced to 3 1/2 cups.
  2. Remove from heat.
  3. Whisk in butter.
  4. Garnish with cilantro.
Most Helpful

4 5

This was a nice peppery version of corn relish with both the serrano chilies and bell peppers. I ended up not having enough ears fresh corn, so I made it with half fresh and half frozen. I did cut the amount of salt in half and didn't miss the extra--just my personal taste.