Sweet corn and some southwestern flavours make this relish the ideal condiment for so many things.
Superb on top of tacos or quesadillas ….
It gets along great with roasted pork tenderloin …or with some grilled fish….or on those breakfast eggs.
Needless to say, it is a perfect condiment for a hot dog or burger …or even with a slice of old-fashioned meat loaf.
Prep Time: 30 minutes Cooking Time: 25 minutes
Yield: 7-8 cups
5 cups fresh corn (cut from 5-6 ears of corn),
1 red pepper, roughly chopped
1 poblano pepper (or use a green pepper), roughly chopped
1 small red onion, roughly chopped
1 small sweet white onion, roughly chopped
1 tablespoon (15 mL) diced jalapeno pepper (fresh or pickled)
3 stalks of celery, sliced
1 1/3 cup (335 mL) granulated sugar
1 teaspoon (5 mL) turmeric
1 tablespoon (15 mL) dry mustard
1 teaspoon (5 mL) ground celery seed
½ teaspoon (2.5 mL) cumin
½ teaspoon (2.5 mL) coriander
1 tablespoon (15 mL) Kosher salt
1 teaspoon (5 mL) freshly ground black pepper
1 teaspoon (5 mL) sriracha sauce (or hot pepper sauce or cayenne pepper) – or to taste
1 cup (250 mL) white vinegar
1 tablespoons (15 mL) all purpose flour
1/3 cup (85 mL) white vinegar
- Cut kernels from each corn cob, gently scraping the cobs to extract the sweet ‘milk’ as well. Place in a large thick-bottomed Dutch oven pot or soup pot.
- Optional: Break the ‘de-corned’ cobs in half and add all or some of them into the pot (for extra flavor).
- Prepare other vegetables. In small batches, pulse these vegetable chunks in a food processor, or put through a food mill – try to achieve a coarse grind. Try not to over-process or puree these vegetables. Add to the pot of corn.
- Add sugar, seasonings, and the 1 cup of vinegar. Bring to a low simmer. Cook, on low, for about 20 minutes, stirring regularly. Remove the cobs and discard.
- Whisk the flour with the remaining 1/3 cup of vinegar (no lumps!), and add to the corn mixture. Bring back to a gentle simmer. Cook for an additional 5 minutes.
- Spoon mixture into small sterilized jars and seal. Refrigerate. (Proceed with a hot water bath canning process, or seal with some melted paraffin wax, if you want to keep the jars out of the refrigerator).
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