Sweet and spicy, this corn relish is perfect with sausages, on top of hamburgers, or alongside Grilled Chicken.
This recipe is adapted from Laurie Colwin's excellent book More Home Cooking.
Prep Time: 20 minutes
Cook Time: 30 minutes
Ingredients:
- 6 ears sweet corn
- 1 red pepper
- 1 green pepper
- 1 poblano chile (optional)
- 1 jalapeno chiles (optional)
- 1 cup cider vinegar
- 1 cup brown sugar
- 2 Tbsp. salt
- 2 Tbsp. dry mustard
- 1 tsp. celery seed (optional)
- 2 red onions, diced (about 2 cups)
- 4 pint jars with lids (or 8 half-pint jars)
Preparation:
- Preheat oven to 225 and bring a canning kettle or other large pot full of water to a boil.
- Cut kernels off corn cobs (you should have about 6 cups). Seed and dice red pepper, green pepper, poblano, and jalapenos.
- In a large saucepan over medium-high heat, bring corn, red pepper, green pepper, poblano, jalapeños, vinegar, brown sugar, salt, mustard, and celery seed to a boil. Reduce heat to simmer and cook, stirring occasionally, until mixture cooks down just a bit, about 15 minutes. (At first it may seem like there isn’t enough liquid, but the brown sugar will melt and cover the vegetables.)
- Meanwhile, put jars and their lids on a baking sheet. Sterilize in oven for 10 minutes.
- Stir onion into corn mixture, remove from heat, and ladle relish into hot jars. Seal with lids. Put in boiling water for 10 minutes. Remove and let sit until room temperature. Store in cupboard for up to 6 months. Once opened, store in refrigerator.
Makes 4 pint jars.
