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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
¼ cup cane vinegar
¼ cup white balsamic vinegar
¼ 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
½ teaspoon ground dried chipotle chile peppers
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

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