Fire-Roasted Red Pepper and Corn Relish

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Also found in: On The Grill, Sausage Toppers, Spicy, Grilling, Appetizers and Sides

This relish combines delicious flavor of fire roasted peppers and corn with sweet honey and a splash of white wine to add depth. Pairs well with Johnsonville Chipotle Monterey Jack Chicken Sausage or Johnsonville Cajun Style Chicken Sausage.

  • Servings: 10, (2 1/2 cups)
  • Prep: 30 minutes

Fire-Roasted Red Pepper and Corn Relish

What you need

  • 2 medium
    red bell peppers*
  • 1 tablespoon
    olive oil
  • 1 1/2 cups
    frozen corn, thawed
  • 2
    green onions, thinly sliced
  • 2 tablespoons
    dry white wine
  • 2 cloves
    garlic, thinly sliced
  • 1 1/2 teaspoons
    fresh thyme, minced
  • 1 1/2 teaspoons
    honey
  • *Timesaving Tip: Instead of roasting fresh bell peppers, substitute 1 jar (7 ounces) roasted sweet red peppers, drained and chopped.

Preparation

  • 1
    Broil peppers and rotate until skins blister and are blackened on all sides. Place peppers in a paper bag and close bag; let steam for 10 minutes. Peel off and discard charred skin. Remove stem and seeds. Chop peppers.
  • 2
    In a large skillet, heat oil over medium-high heat. Add corn and green onions; sauté until corn is lightly toasted, about 5 minutes. Add the wine, garlic and thyme; cook and stir for 1 minute or until liquid is reduced. Remove from the heat; stir in honey and roasted peppers.
  • 3
    Enjoy with Johnsonville Chicken Sausage Chipotle Monterey Jack or Johnsonville Chicken Sausage Cajun Style.

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