Corn Relish

Prep Time:   30 minutes         Cooking Time: 25 minutes
Yield: 7-8 cups

Ingredients:

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

Method:

1. 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.
2. Optional: Break the ‘de-corned’ cobs in half and add all or some of them into the pot (for extra flavor).
3. 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.
4. 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.
5. 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.
6. 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).

Questions or comments are always welcome     alex@chilipeppersandpears.com ^[1]