Roast the bell peppers and jalapeños over a gas flame, turning, until charred all over ... 4. Ladle the corn relish into four 1-pint canning jars and refrigerate for up to 3 months.

A delicious corn side dish that makes the perfect accompaniment for the vibrant green paneer wraps with chickpea and mango salad. To make the charred corn, cook the corn on the cob according to th ...