This super-easy, sweet-and-spicy relish complements a wide variety of dishes!
INGREDIENTS:
3 ears corn, husks and silks removed
Kosher salt
2/3 up white-wine vinegar, plus more if needed
1/4 cup light-brown sugar
2 tsp mustard seeds
2 tsp coriander seeds
1 tsp turmeric
1/2 cup diced sweet onion, such as Vidalia
1/4 tsp crushed red pepper flakes
1 red bell pepper, ribs and seeds removed, diced (2/3 cup)
1 jalapeño or serrano pepper (ribs and seeds removed for less heat, if desired), minced
DIRECTIONS:
Cook corn in a large pot of generously salted boiling water until crisp-tender, about 2 minutes. Drain; let cool completely.
Strip kernels from cobs with a sharp knife.
Meanwhile, combine vinegar, 1/3 cup water, brown sugar, mustard, and coriander seeds, turmeric and 1 teaspoon salt in a saucepan. Bring to a boil over medium-high heat, stirring until sugar dissolves.
Stir in onion, and bell pepper. Reduce heat to medium-low; simmer until vegetables are crisp-tender, about 5 minutes.
Stir in corn kernels and jalapeño; simmer 1 minute more. Carefully transfer mixture to a 4-cup-capacity or two 2-cup-capacity jars.
Top with more vinegar, if necessary. (Liquid should fully submerge corn mixture and reach about 1/2 inch from top.)
Let cool completely, then cover and refrigerate until ready to use, up to 1 month
Wallace's is a great place to visit even if you're not looking to
stock up on gardening supplies. It's beautiful inside and out, with some space dedicated to inside decor and
jewelry, and tons more to the beautification of your patio, lawn, and garden. I went there on a mission to find my
mom a succulent and a tiger lily for Mother's Day and we were all thrilled with the results, so much so that I
returned make an identical purchase for my grandmother!
Haley B
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