Corn Relish
  • 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
  1. Bring a large pot of water to a boil over high heat.
  2. Add the corn; reduce the heat to medium and cook for 5 minutes.
  3. 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.
  4. Each ear should yield about 1/2 cup of kernels.
  5. In a large saucepan, combine the corn kernels, vinegar, bell pepper, onions, sugar and salt.
  6. Bring to a simmer; cook for 10 minutes.
  7. Stir in the cabbage; simmer for 20 minutes.
  8. Let cool, then stir in the mustard.
  9. Refrigerate for at least 2 hours for the flavors to blend.
  10. The relish keeps for about 1 week in the refrigerator.