Corn relish is a sweet summer treat that captures the fresh taste of some of August's best offerings like corn, sweet peppers, tomatoes and sweet onions. Use it on anything that comes off the barbeque like burgers, hot dogs, steaks and grilled chicken. You can also toss a spoonful of corn relish into a simple chef's salad to liven it up a bit or mix it with rice and beans for added flavor. It's about as versatile a condiment as it gets. It will last for weeks in the fridge (if you don't devour it first), but you can also preserve it via the hot water canning method and enjoy opening up a jar of summer freshness in the deepest, darkest months of winter.
Ingredients (makes about three 500 mL jars):
- 6 ears of corn
- 1 1/2 cups white or apple cider vinegar
- 1/2 cup sugar
- 1 sweet bell pepper
- 1 tomato
- 1/2 sweet onion
- 1/2 tbsp salt
- 11/2 tsp mustard powder
- 1/2 tsp cumin
1) Bring a pot of water to boil and cook corn for 3 minutes. Drop the corn in large bowl of cold water after removing from heat.
2) When the corn is cool enough to handle, cut the kernels off the cob. Any small, sharp knife will do the trick, but my favorite tool for this job is a corn zipper.
3) Dice tomatoes and place in a strainer over a bowl or in the sink. Sprinkle very lightly with salt to pull the water out of the tomatoes and let drain at least 10 minutes.
4) Dice peppers and onions.
5) Add vinegar, sugar, salt, mustard powder and cumin to a large pot and bring to a boil. Add corn, peppers, onions and tomatoes and simmer gently for 5 minutes.
6) Spoon corn relish into jars and make sure the veggies at the top are covered with a thin layer of liquid. There will likely be a bit of leftover liquid in the pot when you're done and you can discard this. Refrigerate relish and serve cold. Will last several weeks in the fridge.
7) For hot water bath canning pack corn relish into hot 250 mL or 500 mL canning jars and process fully submerged in water at a rolling boil for 15 minutes. Remove and allow jars to cool before storing on a shelf at room temperature. Check that the lids have fully sealed once cool. Refrigerate after opening.