Corn Relish
This bright-tasting relish is one of our favorite uses for summer corn.
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Photo: Todd Coleman
4 cups fresh corn kernels
2 cloves garlic, minced
1 small red onion, minced
1 jalapeño, stemmed, seeded,
and minced
1⁄2 green bell pepper, cored, seeded,
and minced
1⁄2 red bell pepper, cored, seeded,
and minced
2 cups apple cider vinegar
3 tbsp. dark brown sugar
1 tbsp. kosher salt
1⁄2 tsp. dried mustard powder
1⁄2 tsp. ground turmeric
Juice of 1 lime
1. Combine corn, garlic, onions, jalapeños, and peppers in a bowl. Divide corn mixture evenly between 2 one-quart glass jars with tight-fitting lids.
2. Combine vinegar, sugar, salt, mustard, turmeric, and 1 cup water in a 4-qt. saucepan. Bring to a boil over high heat; stir until sugar and salt dissolve. Remove pan from heat; stir in lime juice.
3.Pour vinegar mixture over corn; seal jars. Let cool. Refrigerate for up to 2 weeks.
MAKES ABOUT 2 QUARTS
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