Pickled 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          Jalapeño, 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

Leave a Reply

Your email address will not be published. Required fields are marked *

Notify me of followup comments via e-mail. You can also subscribe without commenting.

This site uses Akismet to reduce spam. Learn how your comment data is processed.