3 large ears Lepp’s sweet corn, shucked
12 ripe cherry tomatoes, cutting each into 8 small pieces
1/2 cup finely diced red onion or shallot
1/2 cup finely diced sweet bell pepper
2 Tbsp minced jalapeno
2 peeled garlic cloves, ends cut off
1 cup unseasoned rice vinegar (can also use apple cider vinegar but it does have a more robust flavour)
1–2 Tbsp sugar (the original recipe called for ¼ cup but Lepp’s corn is naturally sweet and you only need a small amount)
1 Tbsp yellow or brown mustard seeds
2 tsp cumin seeds
1 tsp kosher salt
1/2 tsp whole black peppercorns
1/4 tsp ground turmeric
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, jalapeño, and garlic in a large bowl.
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.