Corn Relish Inspired by the Neely’s on Food Network

**This is worth sharing again. Take this to your holiday parties, you’ll be a hero**

The inspiration for the origin of this dish, now a family favorite, came from THIS episode of “Down Home with the Neely’s” 

As with any recipe that we find we simply like to use it as a jumping off point. There have been probably zero occasions when we didn’t alter a recipe to suit our own tastes! I encourage you to do the same! I look at it this way, a recipe isn’t set in stone, it isn’t gospel, it’s just a guideline or suggestion of what tastes good together generally.

In fact, we’ve NEVER made our corn relish this way but this turned out to be the absolute BEST BATCH EVER! I’m sad it’s gone already! Must pick up the fixin’s for it soon!

**If you haven’t noticed, I’m not a huge fan of precise measurements when it comes to cooking.  If you love garlic add a ton, if I say use onions and you hate them, leave them out! I promise it won’t hurt my feelings. I want you to love your meal as much as I do!!!

Set your oven to about 500 and toss a handful of halved sweet peppers- any color, a jalapeno or two and a rough-chopped red onion onto a sheet pan and put it in the oven. Stay close so you can keep an eye on it!

Start a big (huge if you have it) frying pan over med-highish heat with about a tablespoon of butter and tablespoon of olive oil.

Add 1 package of Jennie-O Sweet Italian Sausage remove the casing first! Brown it up good.

When the sausage is nearly done toss in a half onion, chopped or sliced. This time we opted sliced to vary the texture.  After a few minutes add two 8oz packages of sliced mushrooms. We were going to only use one, but yummmmmm mushrooms are delicious! Also toss in about a pound of frozen corn. Salt and pepper to taste and let it cook, you want to the veggies to get some good color on them. Yes, you want some brown on the corn, trust me, that makes a huge difference in the flavor!

20130228-092434.jpg

While you’re waiting for the veggies to turn that magical color of toasty roasty brown goodness you want to start the dressing.

In a great big bowl plop equal parts of good quality mayo and plain greek yogurt. Add the juice of 3 small limes. This particular step takes practice, trial and error and lots of taste testing.

Here’s the basic list: salt, pepper, cayenne, chili powder, cumin, garlic (I like jarred chopped because then I can pour in the liquid too), red pepper flakes.

Add, mix taste, repeat until you get a flavor that makes your taste-buds happy.

20130228-092448.jpg

Drain and rinse 2 cans of black beans

20130228-092501.jpg

When your peppers and onion are roasted to perfection, run them roughly through a hand mill. We got an amazing “salsa maker” at the flea market that does a beautiful job! Beware this is the single tool that has caused an increase in pico de gallo production and consumption in my house! Just can’t get enough.

20130228-092512.jpg

Gently fold all of the ingredients into your dressing, careful not to mash up your beans. Stir in and 8 ounce package of crumbled Feta cheese.

We added chopped fresh cilantro into the mix as well as on top as a garnish.

20130228-092532.jpg

20130228-092543.jpgServe by itself as a fork to mouth meal, as a side dish, or scoop it up with some of your favorite tortilla chips- I recommend thick ones as this is super hearty and will destroy wimpy chips!

We chose a nacho type chip and surprisingly the ingredient list was shorter than this post! Corn maza, oil and salt. Now, I know oils are touchy if you’re trying to eat clean or paleo, but for the purposes of this meal, I’m going to call these a good option!

Kick up your feet and dig in. I’m warning you though, you’re probably going to eat too much, so chew slowly!!!

**I may or may not have had 2 huge bowls of this and nearly made myself sick**

One comment

Leave a Reply