![Corn Relish with Roasted Peppers](https://cdn.statically.io/img/www.foodandwine.com/thmb/je5yckPuNr2Kd0o3spWgNkbiiew=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/201008-xl-corn-relish-f759af7459ca48f2bed5038cb06b40ef.jpg)
Ingredients
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12 ears of corn, shucked
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1 red bell pepper
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1 green bell pepper
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4 jalapeños
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1 1/2 cups apple cider vinegar
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1 1/2 cups sugar
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1 Spanish onion, finely diced
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2 tablespoons whole-grain mustard
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Salt
Directions
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Fill a large bowl with ice water. In a large pot of boiling water, cook the corn until the kernels become slightly translucent, about 3 minutes. Transfer the corn to the ice water; let cool. Drain the corn and pat dry. Cut off the kernels.
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Roast the bell peppers and jalapeños over a gas flame, turning, until charred all over, about 5 minutes. Transfer to a bowl, cover and let cool slightly. Peel, stem and seed the peppers and jalapeños. Cut the bell peppers into 1/2-inch dice and the jalapeños into 1/4-inch dice.
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In an enameled cast-iron casserole, combine the vinegar and sugar and bring to a boil, stirring. Add the corn, peppers, jalapeños, onion and mustard and bring to a boil. Simmer for 15 minutes. Season with salt and let cool.
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Ladle the corn relish into four 1-pint canning jars and refrigerate for up to 3 months.