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Description
Packed with fresh sweet corn, this colorful relish adds a burst of flavor to everything from grilled meats to tacos and sandwiches. It’s easy to make, comes together quickly!
Ingredients
Scale
4 cups fresh corn kernels
¾ cup red bell pepper, finely diced
½ cup green bell pepper, finely diced
½ cup red onion, finely diced1 jalapeno, seeded and finely diced
1½ cups white distilled vinegar
¾ cup granulated sugar
2 teaspoons kosher salt
2 teaspoons mustard powder
½ teaspoon celery seed
¼ teaspoon ground turmeric
Instructions
- Combine the corn, red bell pepper, green bell pepper, red onion, jalapeno, vinegar, sugar, salt, mustard powder, celery seed, and turmeric in a pot. Stir well so the sugar and salt start dissolving before the pan heats up.
- Bring the mixture to a boil over medium high heat. Reduce the heat to low, cover, and let it simmer for 15 to 20 minutes, stirring once or twice, until the peppers and onion soften and the corn is tender but still has some bite.
- Remove the pan from the heat and uncover it. Let the relish cool for 15 to 20 minutes at room temperature.
- Transfer the relish to mason jars or airtight containers. Chill for at least an hour before serving.
Notes
- Dice the peppers and onion small enough that every spoonful gets a little of everything.
- Keep the heat low once you cover the pan. A hard boil for too long can make the corn too soft and cook down the peppers more than you want.
- Let the relish chill at least an hour before deciding whether it needs any adjustment.
- Use a glass jar or nonreactive container for storage.
- Prep Time: 10
- Cook Time: 20
- Category: Condiments
- Method: One Pot, Pickling
- Cuisine: American
