This bright-tasting relish is one of our favorite uses for summer corn.
Enlarge Image Credit: Todd ColemanMAKES ABOUT 2 QUARTS
INGREDIENTS4 cups fresh corn kernels
2 cloves garlic, minced
1 small red onion, minced
1 jalapeño, stemmed, seeded, and minced
½ green bell pepper, cored, seeded, and minced
½ red bell pepper, cored, seeded, and minced
2 cups apple cider vinegar
3 tbsp. dark brown sugar
1 tbsp. kosher salt
½ tsp. dried mustard powder
½ tsp. ground turmeric
Juice of 1 lime
INSTRUCTIONS1. 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.