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.
Ingredients
- 3 ears corn
- ⅔ cup apple cider vinegar
- ⅓ cup water
- ⅓ cup raw brown (turbinado) sugar
- 1 tablespoon mustard seeds
- 2 teaspoons cumin seeds
- ½ teaspoon celery seeds
- ½ teaspoon kosher salt
- ½ 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)
- Nutritional Information
Nutritional analysis per serving (2 servings)
399 calories; 4 grams fat; 0 grams saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 1 gram polyunsaturated fat; 84 grams carbohydrates; 7 grams dietary fiber; 51 grams sugars; 9 grams protein; 630 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
2 pints
Preparation
- 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.
- 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.
- 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.
Dining and Cooking