Why this recipe works this bright condiment adds a summery flair to hot dogs, burgers, and sandwiches. Several recipes we tried called for cooking the kernels before packing them into jars. However, we found that this method produced overcooked, rubbery corn. To maintain the crispness of the corn, we used raw corn and let the warm pickling brine do its work in the jar. We stripped the kernels from the cobs, simmered our aromatics in vinegar until softened and stirred in the corn off the heat. We added poblano and red jalapeño chiles for a hint of punchy heat and bright color. Cumin seeds and ground coriander added the right spice without overpowering the mild corn, and some sugar enhanced the natural sweetness of the corn and balanced the tangy vinegar. Heating the jars with hot water and then draining them before adding the hot relish ensures that the jars won’t crack from the abrupt temperature change. The relish can be refrigerated for up to one month; its flavor will deepen over time.
MAKES: four 1-cup jars
TOTAL TIME: 30 minutes (plus cooling time)
INGREDIENTS:
- 1¼ cups cider vinegar
- ¼ cup sugar
- 2½ teaspoons salt
- ¾ teaspoon cumin seeds
- ¼ teaspoon ground coriander
- 2 poblano chiles, stemmed, seeded, and cut into ¼-inch pieces
- 2 red jalapeño or Fresno chiles, stemmed, seeded, and chopped fine
- 1 small onion, chopped fine
- 4 ears corn, kernels cut from cobs (about 4 cups)
INSTRUCTIONS:
- Bring vinegar, ¼ cup water, sugar, salt, cumin seeds, and coriander to boil in Dutch oven over high heat. Add poblanos, jalapeños, and onion; reduce heat to medium and simmer until softened, about 5 minutes. Off heat, stir in corn.
- Fill four 1-cup jars with hot water to warm. Drain jars, then, using ladle, portion relish into jars. Let relish cool completely. Cover and refrigerate before serving.
