Making corn relish is an annual event here on Springy Banks. Come the holidays, it's one of our most-requested condiments. This summer I added a new twist, grilling the corn first, giving a toasty, tawny flavor.
Due to its popularity I always put up a whole bushel of corn. It might look daunting at first but once you get going things move along quickly, even more so if you treat yourself to some new gear.
Nowadays it's trendy for cookbooks and bloggers to adhere to the "all I need is a knife and pot" ethos, and more power to them. Me, I like nice specialized gadget or tool.
Also extremely helpful is the OXO corn cutter for $10. I love it and it makes a great gift too.
Downside: the FreshTECH is pricey (about $300, ouch!) and a space hog. But if you do big batches (e.g. tomatoes) it frees up a ton of time.
We've got plenty more big rocks if anyone wants to stop by.
GRILLED CORN RELISH
Recipe makes 18 pints
1 bushel / big burlap sack of corn on the cob (@48 ears)2 cups chopped mild green peppers2 cups chopped mild red peppers1/2 cup minced jalapeno peppers1 cup chopped cilantro1/2 cup fresh lime juice3 1/2 cups sugar2 Tablespoons mustard powder3 Tablespoons coriander seed1 Tablespoon cumin seed1 Tablespoons dried oregano1 teaspoon red pepper flakes
4 cups chopped sweet onions
2 cups chopped celery
10 cups cider vinegar
- Prepare all the vegetables in advance: chop the sweet peppers, celery, and cilantro first. Do the onions and jalapenos last to minimize eye burn.
- Shuck the corn. Heat a grill to medium. Grill the corn in batches, turning every 3-4 minutes, until it starts to brown. When cool cut the kernels from the cob.
- Whisk the mustard powder into 1 c. of the vinegar. This will prevent if from clumping. Add the mustard vinegar and the rest of the vinegar and the lime juice to a large, heavy pot. Add the sugar and spices. Bring to a boil, stirring to dissolve the sugar.
- Carefully add the corn kernels to the pot. Add the peppers, onion, celery and cilantro. Bring up to a simmer, stirring occasionally to prevent scorching. Simmer for 10 minutes.
- Ladle into sterilized canning jars. Wipe rims, seal, and process for 10 minutes in a boiling water bath or in a FreshTECH canner (check manual for processing time).