Sweet Corn Relish

Photo: Gentl & Hyers; Styling: Kendra Smoot
With our simple refrigerator relish recipe, you can preserve a bumper crop of corn for up to six weeks. Serve with any grilled meat or fish, or spoon over salad greens.

Yield:

6 cups (serving size: 1/4 cup)

Recipe from

Nutritional Information

Calories 59
Fat 0.6 g
Satfat 0.1 g
Monofat 0.2 g
Polyfat 0.3 g
Protein 1.6 g
Carbohydrate 13.7 g
Fiber 1.2 g
Cholesterol 0.0 mg
Iron 0.6 mg
Sodium 107 mg
Calcium 12 mg

Ingredients

6 cups fresh corn kernels (about 8 ears)
3 cups chopped green cabbage
1 cup chopped red bell pepper
1 cup cider vinegar
1/2 cup sugar
1/2 cup chopped shallots (about 2 large)
2 teaspoons celery seeds
2 teaspoons mustard seeds
1 teaspoon salt
1 teaspoon cumin seeds
1/2 teaspoon ground turmeric
1/8 teaspoon crushed red pepper

Preparation

1. Combine all ingredients in a Dutch oven; bring to a boil. Reduce heat; simmer, uncovered, 20 minutes or until vegetables are tender and most of liquid evaporates, stirring frequently. Cool; pour into airtight containers.

Note: Refrigerate relish in airtight containers for up to six weeks.

Note:

Bruce Weinstein and Mark Scarbrough,

June 2010