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Corn Relish
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Prep Time:
10 minutes
Cook Time:
25 minutes
Total Time:
50 minutes
Transform fresh summer corn into a vibrant relish with cucumbers, onions, bell peppers, and tomatoes. Ideal for hot dogs and burgers. Can or refrigerate for later use.
Ingredients:
  • 1 large cucumbers, peeled, seeded, roughly chopped
  • 2 cups of chopped onions
  • 1 red bell peppers, seeded and chopped
  • 4 cups corn kernels (cut from 4-6 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 chile peppers, seeded and minced
  • 1 1/4 cups sugar
  • 2 tablespoons Diamond Crystal Kosher Salt OR 1 tablespoon of 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
Instructions:
  • In a food processor, pulse the cucumbers, onions, and bell peppers a few times until they are still chunky, not pureed. You may need to do this in batches.
  • Simmer with all ingredients: Transfer the mixture into a medium (4 to 6-quart) thick-bottomed pot. Incorporate corn, tomatoes, serranos, sugar, salt, pepper, vinegar, turmeric, mustard seed, and ground cumin. Boil, then lower heat to simmer. Cover and cook for 25 minutes.
  • Jar the delicious corn relish: Transfer the flavorful mixture into sterilized jars and securely seal. Enjoy fresh for 4 to 6 weeks when stored in the refrigerator.
  • Enjoy this dish with hot dogs, in tacos, or paired with pork.

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