So for months my dad has been asking me to make corn relish for a recipe post. I wanted to wait until August, however, because we’re featuring corn for our Seasonal Potluck! Now my dad is the kind of person that once he gets something in his head, he won’t let it go. That being said, it was only a matter of time before this recipe was featured! All joking aside, I am flattered when someone (family or other) requests something specific. Part of the real joy of cooking, is sharing what you’ve made with others. For me, there is no greater compliment than when the people I share my creations with, enjoy them!
After some research online, I found that there are a number of variations to this vinegary relish, but I figured the standard recipe my Father was thinking of had to be the one in the canning bible: The Ball Blue Book of Canning. Now, I didn’t have the time or the patience to can this day…but I should have. This recipe makes an insane amount of corn relish. I really hope Dad liked it, because I left about 3 quarts of it at my parents’ house! It can be halved, if you desire. I refrigerated the relish right after cooking. I would imagine it would keep for a least a couple of weeks in the refrigerator due to the vinegar though. However, I did read on some sites that it would keep for a month in the refrigerator if not canned. I included the canning instructions in the recipe below for those that want it though.
I have been eating the relish simply on its own, but I plan to use it as a garnish on some chicken sausage later this week. It would also be good on a plain old hot dog, or to spice up a burger or pizza!
Traditional Corn Relish, from the Ball Canning Book
2 cups white vinegar
2/3 cup sugar
1 Tbsp salt
4 cups cooked corn kernels (about 8 ears)
2 cups diced mixed red and green bell peppers (about 2 large)
3/4 cup diced celery (about 2 stalks)
1/2 cup finely chopped onion (about 1 small)
1 Tbsp dry mustard
1 tsp celery seeds
1 tsp ground turmeric
6 (8 oz) half pint glass preserving jars with lids and bands
2.) COMBINE vinegar, sugar and salt in a large saucepan. Bring to a boil, stirring to dissolve sugar. Add corn, red and green peppers, celery, onion, mustard, celery seeds and turmeric. Reduce heat and simmer 15 minutes, stirring frequently.
3.) LADLE hot relish into hot jars leaving 1/2 inch headspace. Remove air bubbles. Wipe rim. Center hot lid on jar. Apply band and adjust until fit is fingertip tight.