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Corn Relish

Prep Time

10m

Cook Time

25m

Total Time

35m

This corn relish is a sweet and tangy mix of fresh corn, cucumber, bell pepper, and serrano pepper, all pickled in apple cider vinegar and seasoned with mustard seeds, cumin, and turmeric. Enjoy with grilled meats, sandwiches, or as a topping for hot dogs.

Recipe Options

Ingredients

Servings: 64

Scale:

Scale

0.25

0.5

1 large cucumber, peeled, seeded, roughly chopped

2 cups chopped onions

1 red bell pepper, seeded and chopped

4 cups corn kernels (cut from 4 to 6 ears, depending on how big the ears are)

2 plum or Roma tomatoes, diced the size of a corn kernel

1 red or green serrano pepper, seeded and minced

2 tablespoons Diamond Crystal kosher salt, or 1 tablespoon Morton's kosher salt or sea salt

1/2 teaspoon black pepper

1 1/2 cups apple cider vinegar (5% acidity)

1/2 teaspoon turmeric

2 teaspoons mustard seeds

1/2 teaspoon ground cumin

Pulse the cucumbers, onions, bell peppers: Working in batches if necessary, pulse the cucumbers, onions, and bell peppers in a food processor just 3 or 4 pulses, so they are still distinguishable from each other, not puréed.

Combine with the remaining ingredients and simmer: Place the mixture in a medium (4 to 6-quart) thick-bottomed pot. Add the corn, tomatoes, serranos, sugar, salt, pepper, vinegar, turmeric, mustard seed, and ground cumin. Bring to a boil. Reduce the heat to a simmer. Cover and cook for 25 minutes.

Scoop into jars: Spoon the corn relish into sterilized jars and seal. The relish will last for 4 to 6 weeks refrigerated.

Serve: Serve with hot dogs, in tacos, or with pork.

Corn Relish

Ingredients

Steps

Nutrition Facts

Corn Relish

Ingredients

Steps

Nutrition Facts Nutrition facts are based on 1 serving. If servings is not specified, 6 is assumed for the total recipe.

Nutrition Facts