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.
photo:Glasshouse Images
Tags: brown sugar, cayenne pepper, chicken, cilantro, corn, corn and pancetta relish, dinner, Food, garlic, ginger, green peppers, lime juice, lime zest, onions, pancetta, red peppers, unrecipe of the week
Indigo jones 
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