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 Cooking Light

More From Cooking Light

Nutritional Information

Amount per serving
  • Calories: 59
  • Fat: 0.6g
  • Saturated fat: 0.1g
  • Monounsaturated fat: 0.2g
  • Polyunsaturated fat: 0.3g
  • Protein: 1.6g
  • Carbohydrate: 13.7g
  • Fiber: 1.2g
  • Cholesterol: 0.0mg
  • Iron: 0.6mg
  • Sodium: 107mg
  • Calcium: 12mg

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. 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.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Sweet Corn Relish Recipe at a Glance
advertisement
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy