After enjoying hot corn-on-the-cob slathered with plenty of butter, along with succotash, corn pudding, and spoonbread, it’s safe to say that corn relish holds a special place on any Southerner’s list of delicious ways to savor our superior varieties of fresh summer corn. The debate between using white or yellow corn for relish may never cease some argue that white corn is sweeter, while others claim that yellow corn offers better texture. Opinions vary, and some even dismiss speckled corn as too pulpy. However, one point remains undisputed: corn relish should only be made with fresh corn, preferably straight from the field. The milk scraped from the cobs is equally vital, complementing the plump kernels perfectly. Corn relish is incredibly versatile and can be served with or on virtually anything and everything. Perhaps the next culinary innovation will be corn relish ice cream—an intriguing concept worth exploring.
MAKES: six 1-pint jars
INGREDIENTS:
- 12 medium ears fresh white corn
- 3 medium onions, finely chopped
- 1 medium green bell pepper, seeded and finely chopped
- 1 medium red bell pepper, seeded and finely chopped
- 1 cup sugar
- 2 tablespoons dry mustard
- 2 teaspoons ground turmeric
- 1 teaspoon celery seeds
- 1 small red chile pepper, seeded and chopped
- 2 cups white vinegar
INSTRUCTIONS:
- Cut the kernels from the corn cobs into a large stainless-steel or enameled pot, then scrape as much of the corn milk as possible from the cobs into the pot.
- Add all remaining ingredients and stir till well blended.
- Bring the mixture to a boil, then reduce the heat to low and simmer, stirring often, until most of the liquid has evaporated. This process usually takes about 45 minutes.
- Pack the relish into six 1-pint sterilized jars, leaving about 1/4 inch of space at the top.
- Seal the jars tightly and store them at room temperature for approximately 1 month before serving.
