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.