Refrigerator Corn Relish
- Total Time
- The relish will keep for 2 months in the refrigerator.
- Rating
- Comments
- Read comments
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Ingredients
- 3ears corn
- ⅔cup apple cider vinegar
- ⅓cup water
- ⅓cup raw brown (turbinado) sugar
- 1tablespoon mustard seeds
- 2teaspoons cumin seeds
- ½teaspoon celery seeds
- ½teaspoon kosher salt
- ½cup finely diced red onion
- 2garlic cloves, sliced
- 1small or medium red bell pepper, finely diced
- 1small or medium green bell pepper, finely diced
- 1serrano or jalapeño chile, minced (more to taste)
Nutritional analysis per serving (2 servings)
353 calories; 4 grams fat; 1 gram saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 1 gram polyunsaturated fat; 76 grams carbohydrates; 7 grams dietary fiber; 49 grams sugars; 8 grams protein; 511 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Bring a large pot of water to a boil and add corn. Boil 3 minutes and transfer to a bowl of ice water. When corn is cool enough to handle, pat dry and cut kernels from cobs. Set aside.
- Step 2
In a medium-size, heavy pot combine vinegar, sugar, water, mustard seeds, cumin seeds, celery seeds and salt and bring to a boil. Stir until sugar has dissolved and add onion. Reduce heat and simmer 5 minutes. Add peppers, garlic and chile and simmer for another 5 minutes. Stir in corn and simmer 1 minute. Remove from heat and pack into hot sterilized pint jars. Seal and allow to cool. Store in the refrigerator.
- To sterilize jars, submerge in a pot of water, either with a rack or a towel on the bottom (I used a pasta pot with an insert), bring to a boil and boil 5 to 10 minutes. Using jar grips, carefully remove from hot water bath, tip out water, and place on a towel.
Private Notes
Comments
Really yummy and simple relish to make! I made it to go with the honey roasted feta block recipe (..which was amazing..), but most people just ate it with chips or crackers and loved it. There was none left! Next time I think I will cut back on the sugar a good bit and add more heat.
I make this a lot and never pre-cook the corn. I use it to add flavor to any kind of salad—with yogurt on steamed potatoes over arugula, with black beans on salad greens etc. it’s also great to eat out of the jar with corn chips.
OK…having lived in and near Chicago, I have no trouble disclosing that I did not read the recipe, even though I love and respect the NYT. I didn’t need to read the recipe. You want a Chicago Hot Dog, DO NOT GO TO THE GROCERY STORE. Simply go to Chicago. My idea of the perfect dog in Chicago, (I am confident there are many)is Byrons in Irving Park. The Kosher dog in Wrigley is very good, but it ain’t a Chicago dog. Of course it is about the dog, but the experience is free and unique. Go now!
The recipe is straightforward. The relish is very tasty. Works well with fish or meat.
I make this a lot and never pre-cook the corn. I use it to add flavor to any kind of salad—with yogurt on steamed potatoes over arugula, with black beans on salad greens etc. it’s also great to eat out of the jar with corn chips.