Options

Format:
Include:
PRINT
See more
Photo: Gentl & Hyers; Styling: Kendra Smoot Photo by: Photo: Gentl & Hyers; Styling: Kendra Smoot

Sweet Corn Relish

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.

Cooking Light JUNE 2010

  • Yield: 6 cups (serving size: 1/4 cup)

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.

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
advertisement

Go to full version of

Sweet Corn Relish recipe

advertisement