Tangy Corn Relish

By DreiFromBK

Turning fresh summer corn into a tangy condiment is as easy as simmering it with sugar and vinegar for less than an hour. Distilled white vinegar provides the cleanest flavor, and we cut it with ¼ cup of water to keep it from being harsh. Red bell pepper and onion round out the relish, while both mustard seeds and celery seeds add depth. For a thick, cohesive texture, all-purpose flour, stirred into the sugar at the beginning, does the trick.

Ingredients

• Makes about 5 cups
• You can substitute 4 1/2 cups of frozen corn kernels for the ears of corn. The relish can be stored, covered, in the refrigerator for up to one week. Enjoy it on its own or as a topping for grilled meat or fish.
• Ingredients
• 1/2 cup sugar
• 1/4 cup all-purpose flour
• 1 tablespoon salt
• 2 teaspoons pepper
• 1 3/4 cups distilled white vinegar
• 1/4 cup water
• 6 ears corn, kernels cut from cobs
• 1 onion, chopped fine
• 1 red bell pepper, stemmed, seeded, and chopped fine
• 1 teaspoon yellow mustard seeds
• 1/2 teaspoon celery seeds

Preparation

Step 1

1. Whisk sugar, flour, salt, and pepper together in Dutch oven until combined. Slowly whisk vinegar and water into sugar mixture until incorporated.

2. Add corn, onion, bell pepper, mustard seeds, and celery seeds to pot. Bring to boil over medium-high heat. Reduce heat to medium-low and simmer, stirring occasionally, until vegetables are tender and mixture has thickened slightly, about 40 minutes. Transfer to bowl and refrigerate until cool, at least 2 hours.