Sharing a seriously fun love for food

Corn Relish

Corn Relish

The season for summer corn is winding down and I can’t let it go without a batch of corn relish. Tangy and sweet with a kick of heat!

Corn relish is a fun twist in the world of condiments! It’s perfect on hot dogs or burgers and wonderful served alongside roasted fish or pork. Loaded with flavor and crunch, this colorful relish begins with sweet red onion, sautéed with red and green bell peppers then just a subtle touch of heat from poblano peppers.

Toss in both dill seed and mustard seed for those classic relish notes along with a splash of a familiar tang from apple cider vinegar.

The star is of course the corn. Though you can use frozen corn, fresh is always best. Roast the fresh corn in the husk to bring out the sweet summer flavor tucked away in those crisp kernels. Then cut the corn from the cob, scraping any bits remaining with the back of your knife. And a quick and easy plus less messy way to remove the corn from the cob – lay the corn flat on a cutting board then slice the kernels from the cob.

A bit of chopping, a little cooking and you’re all set. This bright and refreshing relish is quick and easy making it perfect for a late summer treat for you-  and enough to share with a friend!

Corn Relish

6 to 7 ears of roasted corn, about 4 cups

¼ cup sugar

1 teaspoon kosher salt

2 tablespoons butter

1/3 finely chopped poblano peppers, about 1 large pepper

1 cup chopped green bell pepper, about 1 large pepper

1 cup chopped red bell pepper, about 1 large pepper

1 cup chopped red onion, about 1 small onion

1 tablespoon dill seed

1 tablespoon mustard seed

1 teaspoon freshly cracked black pepper

¾ cup apple cider vinegar

Place the roasted corn in a large bowl. Add the sugar and salt, stirring to mix well.

In a shallow stockpot or deep skillet, melt the butter over medium heat. Add the poblano peppers along with the red and green bell peppers.

Cook for about 3 to 5 minutes then add the chopped red onion and the dill seed, mustard seed and the black pepper.

Continue cooking until the peppers and onion are just starting to become tender, about 7 to 8 minutes. Stir in the roasted corn and cook for an additional 3 minutes. Pour in the cider vinegar, bring to a boil and cook for about 5 minutes.

For best flavor, refrigerate for 24 hours before serving, stirring periodically or if in jars, turning them occassionally.

To roast the corn:

Rinse the outside of the cornhusk and trim the silk off the end of the ears of corn. Place the corn directly on the oven rack and roast in at 350-degree for 30 minutes.

Once the roasted corn is cool enough to handle, remove the husks and the silk. Lay the corn flat on a large cutting board and slice the corn from the cob. Then holding the cob upright, scrape any bits using the back of the knife.

Corn Relish, courtesy of Preserving Good Stock

September 7, 2018
: 6 to 7 half-pints

Set the pickle relish aside - loaded with flavor and crunch, Corn Relish is a fun twist in the world of condiments!

By:

Ingredients
  • 6 to 7 ears of roasted corn, about 4 cups
  • ¼ cup sugar
  • 1 teaspoon kosher salt
  • 2 tablespoons butter
  • 1/3 finely chopped poblano peppers, about 1 large pepper
  • 1 cup chopped green bell pepper, about 1 large pepper
  • 1 cup chopped red bell pepper, about 1 large pepper
  • 1 cup chopped red onion, about 1 small onion
  • 1 tablespoon dill seed
  • 1 tablespoon mustard seed
  • 1 teaspoon freshly cracked black pepper
  • ¾ cup apple cider vinegar
Directions
  • Step 1 Place the roasted corn in a large bowl. Add the sugar and salt, stirring to mix well.
  • Step 2 In a shallow stockpot or deep skillet, melt the butter over medium heat. Add the poblano peppers along with the red and green bell peppers. Cook for about 3 to 5 minutes.
  • Step 3 Add the chopped red onion and the dill seed, mustard seed and the black pepper. Continue cooking until the peppers and onion are just starting to become tender, about 7 to 8 minutes.
  • Step 4 Stir in the roasted corn and cook for an additional 3 minutes.
  • Step 5 Pour in the cider vinegar, bring to a boil and cook for about 5 minutes.
  • Step 6 For best flavor, refrigerate for 24 hours before serving, stirring periodically or if in jars, turning them occassionally.
  • Step 7 To roast the corn:
  • Step 8 Rinse the outside of the cornhusk and trim the silk off the end of the ears of corn. Place the corn directly on the oven rack and roast in at 350-degree for 30 minutes.
  • Step 9 Once the roasted corn is cool enough to handle, remove the husks and the silk. Lay the corn flat on a large cutting board and slice the corn from the cob. Then holding the cob upright, scrape any bits using the back of the knife.


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