Corn Relish
Corn relish is a delicious, colorful side dish for a summer dinner or picnic, and the easiest thing to prepare. Here is a quick corn relish recipe from Saveur Magazine. This recipe is just one version of corn relish; there are many possible variations on this classic condiment.
Heat & Knives
The Recipe
Source: Saveur Magazine
(Makes about 2 quarts)
4 cups fresh corn kernels
2 cloves garlic, minced
1 small red onion, minced
1 jalapeño, stemmed, seeded, and minced
1/2 green bell pepper, cored, seeded, and minced
1/2 red bell pepper, cored, seeded, and minced
2 cups apple cider vinegar
3 tbsp. dark brown sugar
1 tbsp. kosher salt
1/2 tsp. dried mustard powder
1/2 tsp. ground turmeric
juice of 1 lime
Combine corn, garlic, onions, jalapeños, and peppers in a bowl. Divide corn mixture evenly between 2 one-quart glass jars with tight-fitting lids. Combine vinegar, sugar, salt, mustard, turmeric, and 1 cup water in a 4-qt. saucepan. Bring to a boil over high heat; stir until sugar and salt dissolve. Remove pan from heat; stir in lime juice. Pour vinegar mixture over corn; seal jars. Let cool. Refrigerate for up to 2 weeks.
