Serves 56
50 min
Corn Relish
Recipe GLPR65d8191b202744
A vibrant, tangy-sweet condiment loaded with fresh corn, crisp vegetables, and warm spices. Perfect for topping grilled meats, hot dogs, tacos, or serving alongside cheese and crackers at gatherings.
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Ingredients
1 large cucumber, peeled, seeded, and roughly chopped
2 cups chopped onions
1 red bell pepper, seeded and chopped
4 cups corn kernels
2 plum tomatoes, diced to the size of a corn kernel
1 serrano pepper (red or green), seeded and minced
1 1/4 cups sugar
2 tablespoons kosher salt
1/2 teaspoon black pepper
1 1/2 cups apple cider vinegar
1/2 teaspoon turmeric
2 teaspoons mustard seeds
1/2 teaspoon ground cumin
Directions
Prepare all vegetables: peel, seed, and chop the cucumber; chop the onions; seed and chop the bell pepper; prepare the corn kernels (or use fresh corn by cutting kernels off the cob); dice the tomatoes; seed and mince the serrano pepper. Set all vegetables aside.
In a large pot, combine the cucumber, onions, bell pepper, corn, tomatoes, and serrano pepper.
Add the sugar, kosher salt, black pepper, turmeric, mustard seeds, and ground cumin to the pot with the vegetables.
Pour the apple cider vinegar into the pot and stir all ingredients together until well combined.
Bring the mixture to a gentle boil over medium-high heat, stirring occasionally to prevent sticking.
Once boiling, reduce heat to medium and simmer for 15 minutes, stirring occasionally, until the vegetables are tender-crisp and the flavors have melded.
Remove from heat and allow to cool slightly. Transfer the relish to clean jars and refrigerate. The relish will continue to develop flavor as it cools and keeps for several weeks in the refrigerator.
