Serves 3
45 min
Corn Relish
Recipe GLPR14343b98cf7761
A vibrant, tangy pickled condiment featuring fresh corn kernels, crisp vegetables, and warm spices. This bright relish combines sweet and sour flavors with the texture of bell peppers, onions, cucumbers, and tomatoes, finished with mustard seeds and cumin. Perfect as a topping for grilled meats, alongside sandwiches, or as a flavorful addition to salads and grain bowls.
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Ingredients
1 large cucumber, peeled, seeded, and roughly chopped
2 cups chopped onion
1 red bell pepper, seeded and chopped
4 cups fresh corn kernels
2 plum tomatoes, diced to the size of a corn kernel
1 serrano chile pepper, seeded and minced
1 1/4 cups sugar
2 tablespoons kosher salt
1/2 teaspoon black pepper
1 1/2 cups apple cider vinegar with 5% acidity
1/2 teaspoon turmeric
2 teaspoons mustard seeds
1/2 teaspoon ground cumin
Directions
Prepare all vegetables: peel and seed the cucumber, then roughly chop it. Chop the onions into small, uniform pieces. Seed the red bell pepper and chop into bite-sized pieces. Remove kernels from fresh corn ears, or use frozen corn kernels if fresh is unavailable. Dice the plum tomatoes to approximately the size of individual corn kernels. Seed the serrano chile and mince finely.
In a large pot, combine the sugar, apple cider vinegar, turmeric, mustard seeds, and ground cumin. Stir to combine and bring to a boil over medium-high heat.
Once the vinegar mixture reaches a boil, add the chopped cucumber, onion, red bell pepper, corn kernels, diced tomatoes, and minced serrano chile to the pot. Stir well to distribute all ingredients evenly.
Return the mixture to a boil, then reduce heat to medium and simmer for 12–15 minutes, stirring occasionally. The vegetables should become slightly softened while still retaining some firmness.
Season with kosher salt and black pepper, stirring to combine thoroughly. Taste and adjust seasonings if needed. Remove from heat.
Transfer the hot relish to clean jars and allow it to cool to room temperature before serving. Store in the refrigerator in an airtight container for up to 2 weeks, or can in sterilized jars following proper canning procedures for long-term storage.
