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Corn and pepper relish
Posted By Helen Jackson On January 25, 2010 @ 11:49 pm In Jams, Jellies and Chutneys,Recipes | No Comments
Serves 6
Preheat barbecue or grill and cook corn cobs until bright yellow all over and starting to blacken in patches.
Remove from heat and allow to cool. Run a knife against the cob to free the kernels, discard cobs.
Combine corn and remaining ingredients in a bowl and refrigerate until needed.
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