Tomatillo-Corn Relish

By Joelene

Ingredients

• 12 oz. or 3 ears corn kernels
• 8 oz. or 5 each Tomatillos, peel and medium dice
• 4 oz. or 1/2 Green pepper, medium dice
• 4 oz. or 1/2 Red pepper, medium dice
• 4 oz. or 1/2 Red onion, medium dice
• 1 Jalapeño pepper, minced
• 1 Tbsp. Garlic, minced
• 1 1/2 cups Water
• 1/2 cup Cider vinegar
• 1/2 cup Sugar
• 1 Tbsp. Dry mustard powder
• 1 Tbsp. Celery salt
• pinch Salt and pepper
• 2 Tbsp. Yellow mustard
• 1/2 tsp. Whole coriander seed

Preparation

Step 1

Place all ingredients EXCEPT yellow mustard and coriander seed, into stainless steel-lined saucepan and bring to a boil.
Boil hard for 3 to 4 minutes, or until corn becomes cooked but still crunchy; remove from heat.
Strain the corn; place in large bowl.
Return the liquid from corn mixture back into the saucepan; add the whole coriander seed; bring liquid to a bowl.
While sauce is boiling, add yellow mustard to hot corn mixture in bowl & mix well.
When sauce has boiled down to thick, bubbly syrup (about 1/2 cup) remove and strain back over corn mixture.
Toss out the cooked coriander seed; mix the syrup into the corn mixture.
Refrigerate until cool; best if kept refrigerated overnight.