This tangy and chunky relish comes together in a snap. It adds fresh flavor and eye appeal to a variety of dishes. To maintain the freshness of corn, use raw kernels and let the warm pickling brine do its work. Corn and pepper relish can be used to add summery flair to burgers, sandwiches, tacos, fish, scrambled eggs, grain bowls, tortilla chip dip, and salads―it’s great in both leafy green salads and pasta salads. The relish is not recommended for freezing as the texture will suffer.
Slice of life
Take advantage of one of summer’s most popular vegetables by learning how to cut corn off the cob. Start by pulling the husks and silks off the ear of corn with your hands. A stiff brush can help remove any clingy silks. Then, steady the ear of corn with one hand and face the stem away. Use a chef’s knife to cut off the stem. This gives you a safe base to keep it stable for cutting. Place the ear of corn, cut side down, on a cutting board, holding it near the top. Using a sharp knife, start at the top and cut downward with a gentle sawing motion, cutting the corn off the cob at about three-quarters the depth of the kernels. Continue cutting corn off the cob until all the corn is removed.
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This recipe originally appeared on alive.com as “Corn and Pepper Relish.”
- 1 cup apple cider vinegar
- 1/4 cup granulated sugar
- 2 tsp pickling/canning salt or sea salt
- 3/4 tsp cumin seeds
- 1/2 tsp ground coriander
- 2 jalapeno peppers seeded and chopped
- 1/2 cup chopped shallots
- 3 cups corn kernels from 3 or 4 ears of corn (see tip)
- 1 large red bell pepper finely chopped
- In large pot, bring vinegar, 1/2 cup water, sugar, salt, cumin seeds, and coriander to boil. Add jalapeno and shallot; simmer over medium for 5 minutes. Remove pot from heat and stir in corn and bell pepper. Let rest for 30 minutes.
- Place relish into 2 - 2 cup jars or 4 - 1 cup jars. Let cool to room temperature. Seal shut and refrigerate; keep for up to 6 weeks.
