A fresh, tangy corn relish complements meats, fish

corn-relish

corn-relishAs those of you who have following my garden exploits know, an animal (a raccoon or woodchuck probably) made off with most of the corn and chewed down the stalks to boot.

We only managed to salvage eight ears — a couple were too small to pick, but I knew if I left them on the stalks they would disappear with all the others. They were so sweet and crisp it made me want to cry that we didn’t get more. But, now I know there are critters in that area.

Luckily, the farmers’ markets had plenty of corn. So, I made this relish, which is fabulous with ham, pork, hot dogs, chicken, fish, shrimp — you name it. There’s a little fresh corn left in supermarkets, but you can make it with frozen corn all winter. And, the recipe is easily halved if you just want it for one dinner.

Tangy Corn Relish

adapted from “Cook’s Country”

Makes about 5 cups

1/2 cup sugar

1/4 cup flour

1 tablespoon salt

2 teaspoons pepper

1 3/4 cups distilled white vinegar

1/4 cup water

6 ears corn, kernels cut from cobs (or 4 1/2 cups frozen corn kernels)

1 onion, chopped fine

1 red bell pepper, seeded and chopped fine

3 stalks celery, chopped fine

1 teaspoon yellow mustard seeds

1/4 teaspoon celery seeds

Whisk sugar, flour, salt and pepper together in a Dutch oven until combined. Slowly whisk in the vinegar and water until incorporated.

Add corn, onion, bell pepper, celery, mustard seeds and celery seeds. Bring to a boil over medium-high heat. Reduce heat to medium-low and simmer, stirring occasionally, until vegetables are tender and mixture has thickened slightly, about 40 minutes.

Transfer to a bowl and refrigerate until cool. Keeps in the refrigerator for up to one week. Enjoy it on its own or as a topping for meat or fish. It’s great with ham.

Note: I put it in 8-oz. glass canning jars.

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