Summer finds me preparing simpler meals, lots of grilled chicken, fish and plenty of cold side dishes and salads. This sweet corn relish takes advantage of August being the height of corn season and is a nice addition to warm weather menus.
When I moved to California back in 1974, I was shocked at how terrible the sweet corn was – old, tough and starchy. Coming from Pennsylvania where we picked our own at the farm stand, I was dismayed and homesick for good Pennsylvania Dutch sweet corn. Nowadays, the corn is vastly improved, even when I pick ours up at the local supermarket, and very inexpensive to boot.
I find this corn relish recipe in my “summer recipes to try” folder and did just that yesterday. I served it with some chilled poached salmon and everyone gobbled up their serving. This has to be an old Cooking Light recipe that I adapted, playing with seasonings and a few of the ingredients.
TIP: Relish will keep 4 weeks in the fridge.
- 6 cups fresh sweet corn kernels
- 3 cups chopped green cabbage
- 1 cup chopped red bell pepper
- 1 cup apple cider vinegar
- ½ cup brown sugar
- ½ cup chopped shallots
- 2 teaspoons mustard seed
- 1 teaspoon tumeric
- 1 teaspoon cumin seed
- ½ teaspoon kosher salt
- 1-2 pinches cayenne pepper
- Combine all ingredients in a large, heavy-bottomed pot, such as a Dutch oven. Bring to a boil, then reduce heat to a simmer.
- Cook, uncovered, for about 30 minutes, until vegetables are tender and most of the liquid has been reabsorbed by the vegetables.
- Cool, then store in fridge in a covered container.