Thursday, September 3, 2020

Corn Relish


Corn Relish is a very versatile condiment to have on hand. It's awesome with tacos, added to a dip, or paired with grilled chicken, shrimp, or pork. 

The first time I saw this recipe I knew I wanted to try it with some fresh sweet corn from a local farm, and the Mad Hatter peppers we had growing in our raised bed garden.


Mad Hatter peppers are a species from South America commonly used in Bolivian and Peruvian cuisine.The taste has a refreshing, citrusy floral flavor that remains sweet, only occasionally expressing mild heat near the seeds. I like them so much better than bell peppers, and they don't give me heartburn like other peppers do.

What do you need to make corn relish?

  • 4 cups fresh sweet corn
  • 2 cups white vinegar
  • 2/3 cups sugar
  • 1 tbsp canning salt
  • 3/4 cup diced celery (approx. 2 stalks)
  • 1/2 cup finely diced onion (1 small)
  • 1 tbsp ground mustard
  • 1 tsp celery seed
  • 1 tsp ground turmeric
For best results, use the freshest sweet corn you can find. We used corn we picked up at a local farm just as it had been harvested. 

If you don't have access to fresh on the cob corn, you can use frozen corn kernels. Simply thaw and proceed with the recipe. Do not use canned corn as it has already been canned once and it will result in a less than desirable product.



RECIPE
Ingredients
4 cups fresh sweet corn
2 cups white vinegar
2/3 cups sugar
1 tbsp canning salt
2 cups diced peppers (red or green bell peppers or Mad Hatter peppers)
3/4 cup diced celery (approx. 2 stalks)
1/2 cup finely diced onion (1 small)
1 tbsp ground mustard
1 tsp celery seed
1 tsp ground turmeric

Method
Combine vinegar, sugar, and salt in a large saucepan. Bring to a boil, stirring to dissolve sugar. Add corn, peppers, celery, onion, mustard, celery seeds and turmeric. Reduce heat and simmer 15 minutes, stirring frequently.

Ladle hot relish into hot jars leaving 1/2 inch head-space. Remove air bubbles, wipe rims, and cover with lids and bands. Place jars in boiling water bath or steam canner. 

Process jars for 15 minutes, adjusting for altitude. Turn off heat; remove lid and let jars stand 5 minutes. Remove jars and cool. Check lids for seal after 24 hours. Button on top of lid should be fully depressed and not move up or down when pressed.

Yield: 6 - half-pint jars

Original recipe adapted from Ball Fresh Preserving

Enjoy,
Mary

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