Corn Relish

I love this relish because it can be used in so many ways.  It is a great accompaniment for Corn Cakes Topped with Pulled Pork, or you can use it in a tossed salad with pickled onions and Balsamic Honey Mustard Vinaigrette.  I even like it on a BBQ Pork or Chicken Sandwich.  YUMMY!!!!

Makes About 1 Quart

2          Cups Granulated Sugar

2          Cups Apple Cider Vinegar

1          Teaspoon Yellow Mustard Seed

3          Garlic Cloves, Finely Minced

1          Tablespoon Cumin Powder

6          Cups Fresh Corn Kernels (Shucked From About 8 Ears of Corn)

1          Medium Size Red Bell Pepper, Finely Diced

1/2      Cup Red Onion, Finely Diced

1          Jalapeno, Seeded and Finely Diced (Don’t De-Seed If You Like It Hot)

1          Teaspoon Coarse Sea Salt

1/2      Teaspoon Freshly Ground Black Pepper

In a medium-large saucepan bring the sugar, vinegar, mustard seed, garlic and cumin to a boil.  Cook at the boil until the mixture becomes slightly syrupy, about 5 minutes.  Add the corn, red pepper, red onion, jalapeño, salt and pepper, and bring back to a boil.  Reduce heat to simmer and cook for 5 minutes.  Remove from heat and let rest for 15 minutes.

Place the corn mixture in a quart glass jar being sure the corn is completely covered with the vinegar-sugar liquid.  Cool completely.  Cover jar and refrigerate for as long as a month.

Hints and Tips:  The longer the corn stays in the liquid the better it gets.  You will want to drain off the liquid when you serve the relish.

 Corn Relish

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