This is a sponsored post by McCormick Grill Mates and Lawry’s. All opinions are 100% my own.
This past weekend we traveled to my hometown of Brady, Texas to attend the World Championship Goat Cook-Off. It was the 40th year celebration for this great event held at our local park. When I was in High School many years ago, we were featured on the Food Network for this fun festival of cooking goat. People come from all over the World setting up campsites for this long weekend. All cookers that are registered are given a goat and a mystery meat to cook and they enter their unique finished recipes for judging on Saturday. Later that night there is a street dance on our town’s square and this years performer was Aaron Watson.
Each year my Dad parks his big pit on the front lawn for Labor Day Weekend. He literally fills it up with all kinds of meat: brisket, racks of ribs, sausage and chicken. We usually take lots of leftovers home with us and this past weekend was no different as you can see by the photo above. The meat is always taken care of by my Dad since he loves nothing more than cooking out for everyone. With him handling the main meal, I felt like I needed to come up with a good side dish. I found this zesty corn bell pepper relish recipe on the McCormick Grilling Flavor Forecast website under DIY Condiments.
Everyone in my family is a huge fan of corn, so I decided to impress them with a little different recipe besides grilled corn on the cob. Not to mention this side dish went perfectly with the grilled meat. If you happen to have left overs you can save it for up to 3 months, but I highly doubt that it will even last that long. If you are looking for some other grilling recipes please check out this pizza burger that was truly amazing.
ENJOY ~ Meagan
Zesty Corn Bell Pepper Relish
6 cups whole corn kernels
1 1/2 cups diced red bell pepper
1 cup diced green bell pepper
1 cup chopped onion
2 1/2 cups distilled white vinegar
1 cups sugar
2 teaspoons McCormick Celery Seed
2 teaspoons McCormick Mustard Seed
2 teaspoons salt
1/2 teaspoon McCormick red pepper, crushed
1/4 cup water
2 Tablespoons cornstarch
Chop all of the vegetables and set them aside.
Add the sugar and vinegar to a large skillet over high heat. Whisk until well blended and add celery seed, mustard seed, salt and red pepper. Bring to a boil and stir in all vegetables. Bring down to a low heat and let it simmer for 15 minutes uncovered. Stir in water and cornstarch and let the mixture thicken up for 3-4 minutes. Remove from heat and place in jars or large container.
Store in refrigerator for up to 3 months.
Original recipe by McCormickAll images and text © .
Original recipe from McCormick