Sweet Corn Relish
Iโm always looking for innovative ways to feature Leppโs sweet summer corn, and this one caught my attention.ย Smitten Kitchenย 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, itโs my new go-to summer condiment. Donโt be afraid of the thought of pickling, as itโs 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 donโt have to worry about the canning process as youโll finish them long before their โbest beforeโ date.
Sweet Corn Relish
Ingredients
3ย large ears Leppโs sweet corn, shucked
12ย ripe cherry tomatoes, cutting each intoย 8ย small pieces
1/2 cupย finely diced red onion or shallot
1/2 cupย finely diced sweet bell pepper
2 Tbspย minced jalapeno
2ย peeled garlic cloves, ends cut off
1 cupย unseasoned rice vinegar (can also use apple cider vinegar but it does have a more robust flavour)
1–2ย Tbsp sugar (the original recipe called forย ยผ cupย but Leppโs corn is naturally sweet and you only need a small amount)ย
1 Tbspย yellow or brown mustard seeds
2 tspย cumin seeds
1 tspย kosher salt
1/2 tspย whole black peppercorns
1/4 tspย 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, jalapeรฑo, and garlic in a large bowl.ย ย
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.
