I’ve always been partial to corn relish. I had my first taste decades ago at a restaurant called Munroe’s Boston House in Oak Bluffs on Martha’s Vineyard, and it was love at first bite. The mix of sweet and tart and the colorful flecks of minced bell pepper will always mean summer to me. It’s one of the relishes that I search out whenever possible. This recipe is one of myriad variations on the subject. Serve it with grilled chicken, eat it out of the jar, or serve it with almost anything.–Jessica B. Harris
LC Children of the Corn Note
Seeking other ways to put to good use all that sweet corn you couldn’t help scooping up in your arms at the market? May as well consult the children of the corn. That is to say, born and bred Iowans. We’ve actually got one of those on staff, and she’s given up some of her tried-and-true ways for cooking late-season corn.
Corn Relish Recipe
- Quick Glance
- 25 M
- 45 M
- Makes about 2 1/2 pints
- 5 cups fresh corn kernels, cut from the cob (from about 10 ears)
- 1 cup minced onion
- 1 cup minced green bell pepper
- 1 cup minced red bell pepper
- 1/2 cup granulated sugar
- 2 teaspoons salt
- 2 teaspoons celery seed
- 1 teaspoon prepared dry English mustard or powdered dry mustard
- 1 teaspoon cider vinegar
- 1. Place all the ingredients in a nonreactive saucepan and bring to a boil. Cover, lower the heat to medium-low, and simmer gently for 15 minutes, stirring occasionally to make sure the ingredients do not scorch or stick to the bottom of the pan.
- 2. Spoon the relish into sterilized jars and seal according to the manufacturer’s instructions, or refrigerate and eat within 2 weeks.
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Corn Relish Recipe © 2004 Jessica B. Harris. All rights reserved.