Summer Corn Relish

This recipe makes a lot of corn relish. Use extra (if there is any!) as a chip dip or a topping for your quesadillas, burritos, or fish tacos. Prep: 15 minutes; Cook: 4 minutes.


Makes 3 1/2 cups

Recipe from



3 1/2 cups fresh corn kernels (about 9 ears)
1/2 red bell pepper, cored, seeded, and chopped
2 tablespoons minced red onion
1 1/2 teaspoons grated fresh ginger
1 garlic clove, minced
2 tablespoons cider vinegar
1 tablespoon sugar
1/2 teaspoon yellow mustard seeds
Kosher salt, to taste
Freshly ground pepper, to taste
5 fresh basil leaves, thinly sliced


1. Place first 8 ingredients in a Dutch oven, and bring to a simmer, stirring occasionally. Add kosher salt and pepper.

2. Cook, stirring often, about 4 to 5 minutes or until corn is glossy but still slightly crunchy. Remove from heat, add basil, and let cool. Chill in an airtight container until ready to serve.