Corn Relish

Corn Relish

I happen to be lucky enough to live in the middle of corn country USA.  It is a beautiful site to see the corn get tall and green and full of ears of corn!  Down the road from us is a farm that grows sweet corn and they usually have corn ready by the fourth of July.  This year the weather did not cooperate so it was about 2 weeks late…no worries I knew corn was going to come sooner or later.   Well they sell a farmer’s dozen (14ears) for dirt cheap, and it is so juicy and sweet!  Last year I made some Corn Relish from a recipe that I cut out of a magazine and it turned out great! It was great as an accompaniment to hamburgers, hot dogs or bratwurst on the grill, or as a tangy side salad.  You could also add some black beans to it when serving and maybe add some cayenne pepper for a little zing.

Well this year I bought some corn and thought I would make some more relish.  Could I find the recipe I used last year?  NO!  So I searched and searched and ended up finding a recipe online that I felt resemebled the one I used last year……  I do think that last years recipe used a little more tumeric than this years and I don’t think there would be any issues with adding more than what is called for.  Tumeric gives such a brilliant yellow color to the relish.  This years recipe also included cabbage and I didn’t see a problem with that!  In my search for recipes I also saw a few that included diced zucchini, diced cucumbers and celery.  I think that as long as you had the same total amount of veggies called for in the recipe you could make a different type of corn relish based on what you found at the farmers market that week!  How fun is that?

So with all the fresh produce stands popping up, buy a lot of that awesome sweet corn and make yourself some corn relish to go with your grilled goodies!

corn relish

Corn Relish

2quarts corn kernals

1 quart cabbage chopped

1 cup sweet red peppers, chopped

1 cup sweet green peppers chopped

1 cup of onions, diced

2 cups granulated sugar

4 cups apple cider vinegar

1 cup water

1 teaspoon celery seed

1 teaspoon mustard seed

1 tablespoon salt

1 teaspoon turmeric

1 teaspoon dry mustard

Cook corn on the cobs in boiling water for 5 minutes.  Plunge them in cold water to stop cooking process and to preserve color.  Drain and cut kernels off of cobs.  Mix gently with other vegetables.  Combine sugar, vinegar, water and spices, making sure the sugar dissolves.  Pour over vegetables and simmer in large pot for 20 minutes or until vegetables are tender but NOT mushy.  Spoon into hot sterilized canning jars and seal.     Follow this step by step canning guide for high acid foods provided by Ball on their website-it’s really easy.  http://www.freshpreserving.com/getting-started.aspx

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