This delicious relish is the perfect accompaniment to simple roasted chicken.
It’s a little bit sweet, and a little bit hot, with a hint of smoky pancetta to enhance the flavors.
Spicy Corn and Pancetta Relish
Cook about 1/2 pound of pancetta, cut into small pieces in a little olive oil until it is brown and crisp. Remove with a slotted spoon and drain on paper towels.
Add 1 diced medium onion to the pan, and sauté until transparent. Add 2 or 3 finely diced garlic cloves and a chunk of finely diced fresh ginger,to the mixture. Add 1 diced red pepper and one diced green pepper and cook until they are starting to soften, about 2 minutes.
Sprinkle with salt and pepper to taste.
Mix in the juice of 3-4 limes*, 1/3 cup of brown sugar, ¼ to ½ teaspoon of cayenne pepper. Add 1/8-1/4 teaspoon of red pepper flakes, depending on how hot you like it. Stir and bring to a simmer, allowing the brown sugar to melt. Add the zest* of 2 limes, cut into strips.
Add 2 cups of corn kernels to the pan and cook until tender.
Stir in the cooked pancetta, and adjust seasonings.
Transfer the mixture into a bowl to cool. Stir in one small bunch of chopped cilantro and ENJOY!
*Use a vegetable peeler to remove the zest from 2 of the limes before you get started. Slice them into thin strips and blanch them in boiling water for 1 minute and set aside until needed.