Refrigerator Corn Relish

Name: Refrigerator Corn Relish
Yield: 2 pints
Cuisine: american
Ingredients: 3 ears corn; 2/3 cup apple cider vinegar; 1/3 cup water; 1/3 cup raw brown (turbinado) sugar; 1 tablespoon mustard seeds; 2 teaspoons cumin seeds; 1/2 teaspoon celery seeds; 1/2 teaspoon kosher salt; 1/2 cup finely diced red onion; 2 garlic cloves, sliced; 1 small or medium red bell pepper, finely diced; 1 small or medium green bell pepper, finely diced; 1 serrano or jalapeño chile, minced (more to taste)

By Martha Rose Shulman

Total Time: The relish will keep for 2 months in the refrigerator.
Rating: 4(65)
Comments: Read comments

This colorful, mildly spicy relish is sweet, but not as sweet by a long shot as many corn relish recipes I’ve seen and tasted. It goes well with everything from burgers to tofu sandwiches. You can add more chiles to the recipe if you want a spicier relish.

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Ingredients

Yield:2 pints

3ears corn
⅔cup apple cider vinegar
⅓cup water
⅓cup raw brown (turbinado) sugar
1tablespoon mustard seeds
2teaspoons cumin seeds
½teaspoon celery seeds
½teaspoon kosher salt
½cup finely diced red onion
2garlic cloves, sliced
1small or medium red bell pepper, finely diced
1small or medium green bell pepper, finely diced
1serrano or jalapeño chile, minced (more to taste)

Ingredient Substitution Guide

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Preparation

Step 1
Bring a large pot of water to a boil and add corn. Boil 3 minutes and transfer to a bowl of ice water. When corn is cool enough to handle, pat dry and cut kernels from cobs. Set aside.
Step 2
In a medium-size, heavy pot combine vinegar, sugar, water, mustard seeds, cumin seeds, celery seeds and salt and bring to a boil. Stir until sugar has dissolved and add onion. Reduce heat and simmer 5 minutes. Add peppers, garlic and chile and simmer for another 5 minutes. Stir in corn and simmer 1 minute. Remove from heat and pack into hot sterilized pint jars. Seal and allow to cool. Store in the refrigerator.

Tip

To sterilize jars, submerge in a pot of water, either with a rack or a towel on the bottom (I used a pasta pot with an insert), bring to a boil and boil 5 to 10 minutes. Using jar grips, carefully remove from hot water bath, tip out water, and place on a towel.

Ratings

4 out of 5

65 user ratings

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Comments

Sarah H6 years ago

Really yummy and simple relish to make! I made it to go with the honey roasted feta block recipe (..which was amazing..), but most people just ate it with chips or crackers and loved it. There was none left! Next time I think I will cut back on the sugar a good bit and add more heat.

chuck schultz5 months ago

The recipe is straightforward. The relish is very tasty. Works well with fish or meat.

Ann C.1 year ago

I make this a lot and never pre-cook the corn. I use it to add flavor to any kind of salad—with yogurt on steamed potatoes over arugula, with black beans on salad greens etc. it’s also great to eat out of the jar with corn chips.

betts2 years ago

Using 2 large ears of less than stellar corn I got 3 pints of relish. Very tasty Also I’m not sure why the precooking of the corn. Everything went into the pot and was tender in 15 min. This will be a refrigerator relish so no water bath processing.

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