Summer Corn Relish

Name: Summer Corn Relish
Ingredients: 8 ears corn, shucked; 1 red bell pepper, cored, seeded, and diced; 1/2 small red onion, minced; 1/2 cup apple cider vinegar; 1/4 cup sugar; 6 sprigs fresh thyme; 1 tablespoon minced fresh ginger; 2 garlic cloves, smashed and minced; 2 bay leaves; 2 teaspoons kosher salt; 1 teaspoon yellow mustard seeds; 1/4 teaspoon mixed whole peppercorns

12 ingredients

8 steps

Ingredients

8 ears corn, shucked
1 red bell pepper, cored, seeded, and diced
1/2 small red onion, minced
1/2 cup apple cider vinegar
1/4 cup sugar
6 sprigs fresh thyme
1 tablespoon minced fresh ginger
2 garlic cloves, smashed and minced
2 bay leaves
2 teaspoons kosher salt
1 teaspoon yellow mustard seeds
1/4 teaspoon mixed whole peppercorns

Directions

1

Cut the corn from the cobs into a large bowl using a sharp knife and scrape the stripped cobs with the back of the knife to release the juices.
2

Place the corn, bell pepper, onion, vinegar, sugar, thyme, ginger, garlic, bay leaves, salt, mustard seeds, and peppercorns in a saucepan, stir to mix, and bring to a simmer over medium-high heat.
3

Cook and stir for about 3 minutes, until the corn is just lightly cooked but still a little crunchy.
4

Remove from the heat and let cool slightly.
5

Refrigerate in airtight containers until ready to serve, or for up to 1 week.
6

Remove and discard bay leaves before serving.
7

For fun and easy entertaining, use the many pickles and relishes in this chapter to put together the ultimate Southern relish tray, complete with cheese and crackers (like a sort of Southern antipasto).
8

Here is a suggested menu to get you started: Judys Pickled Squash (page 294) Pickled Okra (page 298) or Dilly Snap Beans (page 293) Quick Cucumber Pickles (page 287), Jimmys Dills (page 288), or Granny Fosters Bread and Butter Pickles (page 290) A scoop of Pimiento Cheese (page 18) with Rosemary Cheese Crackers (page 8) Herb Deviled Eggs (page 10).