Recipes

Bring a large pot of water to a boil over high heat.

Add the corn; reduce the heat to medium and cook for 5 minutes.

Immediately remove the cobs from the water with tongs. Trim the stem end of each ear, then place cut-end down on a board. Using a sharp knife, cut carefully down the cob to remove all of the kernels. Repeat with remaining ears.

Each ear should yield about 1/2 cup of kernels.

In a large saucepan, combine the corn kernels, vinegar, bell pepper, onions, sugar and salt.

Bring to a simmer; cook for 10 minutes.

Stir in the cabbage; simmer for 20 minutes.

Let cool, then stir in the mustard.

Refrigerate for at least 2 hours for the flavors to blend.

The relish keeps for about 1 week in the refrigerator.