Tangy Corn Relish

From Cook's Country | June/July 2013

Why this recipe works:

Turning fresh summer corn into a tangy condiment is as easy as simmering it with sugar and vinegar for less than an hour. Distilled white vinegar provides the cleanest flavor, and we cut it with cup of water to keep it from being harsh. Red bell pepper and onion round out the relish, while… read more

Turning fresh summer corn into a tangy condiment is as easy as simmering it with sugar and vinegar for less than an hour. Distilled white vinegar provides the cleanest flavor, and we cut it with ¼ cup of water to keep it from being harsh. Red bell pepper and onion round out the relish, while both mustard seeds and celery seeds add depth. For a thick, cohesive texture, all-purpose flour, stirred into the sugar at the beginning, does the trick.

less

Makes about 5 cups

You can substitute 4½ cups of frozen corn kernels for the ears of corn. The relish can be stored, covered, in the refrigerator for up to one week. Enjoy it on its own or as a topping for grilled meat or fish.

Ingredients

In My Favorites
Please Wait…
Remove Favorite
Add to custom collection