“You should make corn relish!”
Corn relish is a special treat for my family, reserved for a patio overlooking the ocean or the harbor on Hilton Head Island. Every time we visit, there’s sure to be a jar of corn relish packed away, waiting for the violet hour when cocktails are poured. It is something the whole family loves, yet, we’ve never made it at home. Somehow, with all of the pickles, tomato sauce, and other summer treats that get packed away until the cooler months, we never attempted corn relish. I agreed with my sister, it was time to change that.
Just a few ingredients and a remarkably short cooking time later, and two large jars of corn relish sat cooling in my refrigerator. Soon enough, the vibrant yellow corn will be happily perched on a cracker as beads of water drip down my glass. It’s cocktail time!
adapted from: Saveur
2 stalks celery, trimmed and finely chopped
1 c. finely chopped onion
1 red bell pepper, seeded and finely chopped
1 jalapeno, finely chopped
1 c. sugar
1 c. white vinegar
1 c. water
1 Tbsp. salt
1 tsp. celery seed
2 Tbsp. flour
1 Tbsp. dry mustard
1 tsp. turmeric
1/4 c. cold water
1 doz. ears of corn, kernels removed
Place celery, onion, red bell pepper, jalapeno, sugar, vinegar, water, salt and celery seed in a large stockpot. Bring to a boil over medium high heat, stirring often, and let boil for about five minutes.
Combine flour, dry mustard, turmeric and water in a small bowl. Add to celery mixture with corn and boil for an additional five minutes, stirring frequently. Transfer to a bowl, cover and refrigerate until ready to use.
To serve, use as is or strain 2 c. corn relish in a fine mesh strainer to remove excess liquid. Mix strained corn relish with about 1 c. sour cream and serve with crackers.
Good idea, S, and here’s another recipe for your collection!
All content and photographs © 2010 jb’s pour house