Spicy Country Corn Relish

4 cups fresh corn, cut from the cob (about 6 ears fresh, or use frozen kernels)

¼

cup clover honey

1 teaspoon salt

1 tablespoon olive oil

2 jalapeno peppers, seeds removed, chopped fine (keep you hands away from your face until well washed with soap and water)

1 sweet green pepper, chopped

1 sweet red pepper, chopped

1 red onion, chopped

1 tablespoon celery seed

2 teaspoons mustard seed

1 teaspoon coarse ground black pepper

¾

4 cup apple cider vinegar

Add corn to a large stainless steel or glass mixing bowl. Drizzle the corn with honey and sprinkle with salt; stirring until coated and set aside.

Place a large nonstick skillet over medium heat and add olive oil. When hot, add and saute peppers and onions until softened, about 4 minutes. Add corn mixture and cook for 2 to 3 minutes, stirring frequently. Add celery seed, mustard seed, black pepper and vinegar and bring to a boil. Remove skillet from heat, cool the mixture.

Divide mixture into 3 clean pint jars, cover and refrigerate.

Makes 6 cups.

Lean Tip: This relish adds a wonderful twist to tuna salad, especially one made from grilled and chilled tuna. It also makes a tasty dip for baked tortilla chips.

@Recipe nutrition:Nutrition values per tablespoon: 13 calories (15 percent from fat), 0.2 g fat (trace amount saturated), 2.8 g carbohydrate, 0.3 g fiber, 0.2 g protein, 0 cholesterol, 24 mg sodium.