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Sweet Corn Relish

Photo: Gentl & Hyers; Styling: Kendra Smoot
Yield 6 cups (serving size: 1/4 cup)
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.

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

Nutrition 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

How to Make It

  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.

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