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Corn Relish


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Member since 2006

Serves | Prep Time | Cook Time

Ingredients

4 ears of sweet corn, husked
1 1/4 cups cider vinegar
1 large red bell pepper, diced
2 onions, finely chopped
1/4 cup sugar
2 teaspoons salt

2/3 cup chopped green cabbage
2 tablespoons grainy mustard


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.


Pairs Well With


Notes

A dash of local for every season
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