by Jessica B. Harris
from On The Side
(Simon & Schuster, 2004)
Makes about 2 1/2 pints
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 is one of the relishes that I search out whenever possible. This recipe is one of myriad variations on the subject.—Jessica B. Harris
LC Children of the Corn Note: Looking for new ways to play with corn? Check out Renee’s post on cooking late-season corn.
convert Ingredients
5 cups (about 10 ears) fresh corn, cut from the cob
1 cup minced onion
1 cup minced green bell pepper
1 cup minced red bell pepper
1/2 cup sugar
2 teaspoons salt
2 teaspoons celery seed
1 teaspoon prepared dry English mustard or powdered dry mustard
1 teaspoon cider vinegar
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Directions
1. Place all the ingredients in a nonreactive saucepan and bring to a boil. Cover, lower the heat, and simmer for 15 minutes, stirring occasionally to make sure the ingredients do not stick.
2. Spoon the relish into sterilized jars and seal according to the jar manufacturer’s instructions, or refrigerate and eat within 2 weeks. Serve with grilled chicken, eat it out of the jar, or serve it with almost anything.
Recipe © 2004 by Jessica B. Harris. All rights reserved.