Honey Mustard Corn Chow-Chow
Makes about 3 cups
The fresh chile peppers give this a sparkle all its own, and the dried chipotle peppers impart a great smoky flavor that really sets off the corn and our non-traditional vinegars.
Find this recipe and more in Chef Paul Prudhomme's Kitchen Expedition.
2 (11-ounce) cans niblet corn, Green Giant® brand preferred, drained, about 3 cups
3 tablespoons Creole mustard
2 tablespoons Chef Paul Prudhomme's Magic Pepper Sauce®
1/4 cup cane vinegar
1/4 cup white balsamic vinegar
1/4 cup honey
1 cup fresh Anaheim chile peppers or banana peppers, diced into ¼-inch pieces
2 teaspoons minced fresh garlic, about 2 cloves
1 tablespoon minced fresh ginger
1/2 teaspoon ground dried chipotle chile peppers
1/4 teaspoon Chef Paul Prudhomme's Vegetable Magic®
how to prepare
Combine all the ingredients in a large bowl and stir until well blended. Refrigerate for at least 4 hours, preferably overnight, before serving, and refrigerate any leftover relish.
Copyright © 1996 by Paul Prudhomme