Sweet Corn Relish
Iβm always looking for innovative ways to feature Leppβs sweet summer corn, and this one caught my attention.Β Smitten KitchenΒ featured it with smashed potatoes, but I knew it would also be a perfect accompaniment to our cedar-planked steaks or any meat you want to feature on your menu. It would also be right at home spooned over an omelet or scooped up with a crunchy tortilla chip. A little sweet, a little tangy and a little spicy, itβs my new go-to summer condiment. Donβt be afraid of the thought of pickling, as itβs not the same as canning, which involves a lot of boiling water and exact timing. To pickle something just means to preserve it in a vinegar solution. If you do small batches like this recipe, you donβt have to worry about the canning process as youβll finish them long before their βbest beforeβ date.
Sweet Corn Relish
Ingredients
3Β large ears Leppβs sweet corn, shucked
12Β ripe cherry tomatoes, cutting each intoΒ 8Β small pieces
1/2 cupΒ finely diced red onion or shallot
1/2 cupΒ finely diced sweet bell pepper
2 TbspΒ minced jalapeno
2Β peeled garlic cloves, ends cut off
1 cupΒ unseasoned rice vinegar (can also use apple cider vinegar but it does have a more robust flavour)
1–2Β Tbsp sugar (the original recipe called forΒ ΒΌ cupΒ but Leppβs corn is naturally sweet and you only need a small amount)Β
1 TbspΒ yellow or brown mustard seeds
2 tspΒ cumin seeds
1 tspΒ kosher salt
1/2 tspΒ whole black peppercorns
1/4 tspΒ ground turmeric
Instructions
Bring a large pot of water to a boil over high heat. Prepare a bowl with ice water and set aside. Add the corn, bring the water back to a boil, and cook for 1 minute. Remove corn from pot and immediately transfer to the ice water bath for 5 minutes. Drain the corn and slice the kernels from the ears. Mix the corn kernels, tomatoes, onion, bell pepper, jalapeΓ±o, and garlic in a large bowl.Β Β
Meanwhile, as the corn is cooling, combine the vinegar, 1/4 cup water, sugar, mustard and cumin seeds, salt, peppercorns, and turmeric in a small pot and bring to a simmer over low heat. Cook just until the liquid is hot to the touch and the sugar has completely dissolved. Pour the liquid over the corn mixture and let cool. Divide the relish into two pint jars (2 cups each) or one quart jar (4 cups) evenly distributing the brine left at the bottom of the bowl. Refrigerate the relish for at least one day to develop the flavour or up to 1 month.
