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Servings
Prep Time
Fire-Roasted Red Pepper and Corn Relish
Ingredients
-
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.
Directions
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.
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.
Enjoy with Johnsonville Chicken Sausage Chipotle Monterey Jack or Johnsonville Chicken Sausage Cajun Style.