📝 About This Recipe
This vibrant relish is a celebration of the American harvest, blending the snap of fresh sweet corn with a tangy, spiced brine. Its roots trace back to traditional farmhouse preserving, where the garden's peak bounty was captured in jars to brighten meals year-round. Balancing sweetness, acidity, and a hint of heat, this versatile condiment transforms everything from simple grilled meats to festive taco nights into a gourmet experience.
🥗 Ingredients
The Produce
- 6-8 ears Fresh Sweet Corn (husks removed, kernels cut from the cob to yield about 5 cups)
- 1 large Red Bell Pepper (finely diced)
- 1 large Green Bell Pepper (finely diced)
- 1 medium Red Onion (finely minced)
- 2 stalks Celery (finely diced)
- 1-2 pieces Jalapeño (seeded and minced for a mild kick)
The Brine & Spices
- 2 cups Apple Cider Vinegar (at least 5% acidity for preservation)
- 1 cup Granulated Sugar (adjust slightly based on corn sweetness)
- 1.5 tablespoons Pickling Salt (or non-iodized sea salt)
- 2 teaspoons Mustard Seeds (whole)
- 1 teaspoon Celery Seeds
- 1/2 teaspoon Ground Turmeric (for a beautiful golden hue)
- 1/2 teaspoon Red Pepper Flakes (optional, for extra warmth)
- 1 teaspoon Dry Mustard Powder
👨🍳 Instructions
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1
Begin by prepping your corn. Use a sharp knife to strip the kernels from the cobs into a large bowl. Aim for whole kernels without digging too deep into the woody cob.
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2
Finely dice your red and green bell peppers, red onion, and celery. Consistency is key here; try to keep all vegetables roughly the same size as a corn kernel for a beautiful, uniform texture.
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3
In a large, non-reactive heavy-bottomed pot (like stainless steel or enameled cast iron), combine the apple cider vinegar, sugar, salt, mustard seeds, celery seeds, turmeric, dry mustard, and red pepper flakes.
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4
Bring the vinegar and spice mixture to a boil over medium-high heat, stirring occasionally to ensure the sugar and salt are completely dissolved.
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5
Once boiling, carefully add the corn kernels, diced peppers, onion, and celery to the pot. Stir well to coat all the vegetables in the brine.
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6
Return the mixture to a boil, then immediately reduce the heat to medium-low. Let it simmer gently for about 15-20 minutes.
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7
While the relish simmers, prepare your canning jars by washing them in hot, soapy water and keeping them warm. Sterilize the lids according to the manufacturer's instructions.
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8
Observe the relish: the vegetables should be tender but still retain a slight crunch, and the liquid should have slightly reduced and deepened in color.
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9
Taste a small spoonful (careful, it's hot!). If you prefer it sweeter, add a tablespoon more sugar. If you want more bite, a splash more vinegar can be added now.
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10
Ladle the hot relish into the prepared warm jars, leaving about 1/2 inch of headspace at the top.
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11
Run a thin spatula or bubble remover tool around the inside of the jars to release any trapped air bubbles.
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12
Wipe the rims of the jars with a clean, damp cloth to ensure a perfect seal. Center the lids on the jars and screw on the bands until they are fingertip tight.
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13
Process the jars in a boiling water bath for 15 minutes (adjust for altitude). Alternatively, if not canning, let the relish cool to room temperature and store in the refrigerator.
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14
Remove jars from the water bath and place on a towel-lined counter. Let them sit undisturbed for 24 hours until they are fully cooled and the seals have popped.
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15
Store in a cool, dark place. For the best flavor development, wait at least one week before opening and enjoying.
💡 Chef's Tips
Always use the freshest corn possible; if you can't find good fresh corn, high-quality frozen corn is a better substitute than canned. Avoid using reactive pans like aluminum or unlined copper, as the vinegar will react with the metal and give the relish a metallic taste. If you prefer a thicker relish, mix 1 tablespoon of cornstarch with 2 tablespoons of water and stir it into the simmering mixture 5 minutes before finishing. Wear gloves when dicing the jalapeños to avoid skin irritation, and remove all seeds if you want the flavor of the pepper without the heat. Don't skip the turmeric; it provides that classic, appetizing 'golden' look that defines a traditional corn relish.
🍽️ Serving Suggestions
Serve as a bright topping for grilled bratwursts or hot dogs to cut through the richness of the meat. Fold a few spoonfuls into a potato salad or macaroni salad for an unexpected pop of flavor and texture. Use it as a zesty garnish for fish tacos or grilled shrimp skewers. Pair with a sharp cheddar cheese and crackers on a charcuterie board for a sweet-and-savory snack. Mix into a bowl of black beans and rice for a quick, flavorful vegetarian lunch.