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.
I am thinking about corn as a relish now for my dinner party on Sunday. Make ahead is a plus. GREG
It was tasty with salmon – hope you try it, Greg.
This looks good Liz! I love corn and actually have some growing at the allotment, I will have my own corn to try this! I love getting around to trying “to try” recipes, I have so many of those, quite a few of which are yours!
To grow your own corn is pretty exciting, Jayne – I only did it once, many years ago – talk about fresh!
I ‘m such a cabbage fan and love corn, this is perfect for summer grilling!
Thanks, Mary – I shredded the cabbage with my handheld mandolin.
Love Corn Relish! I make this in a sweet and also a spicy version with our two growing seasons of corn here in Florida. Your recipe is a classic Liz 🙂 I love to put this into my eggs and salads for a quick pick up in flavor.
I would love to see your spicy version, Wendy – you are the master!
I love the addition of cabbage – it’s very slaw-like. Perfect for the heat right now.
We have been munching on it all weekend, Lynda –
This looks wonderful, Liz!
Something else we have in common besides food and a love for corn — we both moved to CA in 1974!!
This looks luscious Liz. How’s that new bathroom???
How about that, Beth? New bathroom is lovely – so relieved so have it finished.
Perfect, perfect, perfect for a summer side dish. I love everything about it, Liz. Pinning right now!!
Thanks, Susan, we have been enjoying our batch –
What, no Meyer Lemon in this dish? 😉 LOVE corn salads and am taking note of how you’ve made this masterpiece.
No Meyer lemon, indeed, Steve – but there will be next week 😉
This recipe looks fantastic, the last of our local corn is here, so will be making this asap. Thanks!
I hope you enjoy it.