Make a batch of this delicious corn relish and you'll have it on hand for months. Use it as a condiment at any meal and enjoy the taste of fresh corn all year long. It's especially good on chicken tacos and grilled bratwurst.
Yield: About 2 cups relish
- 1½ cups whole corn kernels
- 2 tbsp chopped green bell pepper
- 2 tbsp chopped pimento peppers
- 1 tbsp chopped green onion
- ½ cup vinegar
- ⅓ cup sugar
- 1 teaspoon salt
- ½ teaspoon celery seeds
- ¼ teaspoon mustard seeds
- ¼ teaspoon hot pepper sauce
- Combine all ingredients in a saucepan and bring to a boil. Reduce heat and simmer for two minutes.
- Let stand until cool.
- Store in a jar or other airtight container in the refrigerator.
- Allow the corn to pickle for a few days before serving. The relish will keep for a few months.
Featured Ingredient: Corn
Sinking your teeth into a perfectly ripened ear of sweet corn is one of the finest pleasures of summer. Whether cooking and eating it right off the cob, adding it to soups, chili, or salad, or making a relish from the kernels, corn is an incredibly versatile ingredient. While we often think of corn as a row crop that needs lots of land to grow, a 3-foot by 5-foot bed will work wonders for a home garden and has room enough to grow 15 plants. Discover how to grow your own corn..
Recipe adapted from Southern and Then Some, a cookbook of the Alabama Farmers Cooperative, Inc.