Corn Relish

Name: Corn Relish
Total time: PT0D0H0M
Yield: makes About 2 Quarts
Ingredients: 4 cups fresh corn kernels; 2 cloves garlic, minced; 1 small red onion, minced; 1 jalapeño, stemmed, seeded, and minced; ½ green bell pepper, cored, seeded, and minced; ½ red bell pepper, cored, seeded, and minced; 2 cups apple cider vinegar; 3 tbsp. dark brown sugar; 1 tbsp. kosher salt; ½ tsp. dried mustard powder; ½ tsp. ground turmeric; Juice of 1 lime

Serves
makes About 2 Quarts

TODD COLEMAN

This bright-tasting relish is one of our favorite uses for summer corn.

Ingredients

4 cups fresh corn kernels
2 cloves garlic, minced
1 small red onion, minced
1 jalapeño, stemmed, seeded, and minced
½ green bell pepper, cored, seeded, and minced
½ red bell pepper, cored, seeded, and minced
2 cups apple cider vinegar
3 tbsp. dark brown sugar
1 tbsp. kosher salt
½ tsp. dried mustard powder
½ tsp. ground turmeric
Juice of 1 lime

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Instructions

Step 1

Combine corn, garlic, onions, jalapeños, and peppers in a bowl. Divide corn mixture evenly between 2 one-quart glass jars with tight-fitting lids.

Step 2

Combine vinegar, sugar, salt, mustard, turmeric, and 1 cup water in a 4-qt. saucepan. Bring to a boil over high heat; stir until sugar and salt dissolve. Remove pan from heat; stir in lime juice.

Step 3

Pour vinegar mixture over corn; seal jars. Let cool. Refrigerate for up to 2 weeks.

Combine corn, garlic, onions, jalapeños, and peppers in a bowl. Divide corn mixture evenly between 2 one-quart glass jars with tight-fitting lids.
Combine vinegar, sugar, salt, mustard, turmeric, and 1 cup water in a 4-qt. saucepan. Bring to a boil over high heat; stir until sugar and salt dissolve. Remove pan from heat; stir in lime juice.
Pour vinegar mixture over corn; seal jars. Let cool. Refrigerate for up to 2 weeks.