wholeliving

Corn Relish

This colorful relish is delicious with grilled chicken or shrimp. It also pairs well with the piquant flavors of quesadillas or crab cakes.
Martha Stewart Living, June 2003
  • Yield Makes 2 quarts
    Serves 12
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Ingredients

  • 6 ears fresh corn, shucked
  • 1 1/2 cups cider vinegar
  • 3 tablespoons sugar
  • 1/2 teaspoon turmeric
  • 3/4 teaspoon mustard powder
  • 1 tablespoon mustard seed
  • 1 tablespoon coarse salt
  • 1 dried bay leaf
  • 4 cups green cabbage (about 1/2 pound), chopped into 1/2-inch pieces
  • 2 red bell peppers, finely diced
  • 1 large red onion, finely diced

Directions

  1. Fill a medium pot with water, and bring to a boil. Add corn; cook until kernels are tender, about 4 minutes. Using tongs, transfer corn to a platter; let cool. Discard all but 3 cups cooking water. Use a sharp knife to shave kernels from cobs (to yield about 3 cups); set aside.

  2. Add vinegar, sugar, turmeric, mustard powder, mustard seed, salt, and bay leaf to pot. Bring to a simmer over medium-high heat. Add cabbage, red peppers, onion, and corn kernels; stir to combine. Bring to a boil; immediately remove from heat, and let stand 5 minutes.

  3. Strain mixture, and let liquid and vegetables cool in separate bowls; discard bay leaf. When cool, strain liquid through a fine sieve into bowl with vegetables.

  4. Serve relish chilled or at room temperature, using a slotted spoon to leave liquid behind. Store in an airtight container in the refrigerator.

Recipe Reviews

Reviews (1)

  • MarusQuarkus 12 Aug, 2008

    The video recipe is very different from the listed recipe. Why?