The Pioneer Woman Tasty Kitchen
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Zesty Sweet Corn Refrigerator Relish

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Level: Easy

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Description

I eat this stuff on most everything!

Ingredients

  • 8 cups Cooked Sweet Corn Kernels, Cut From The Cobs Of 10 To 12 Medium Ears
  • 1-½ cup Diced Red Bell Pepper
  • 1 cup Finely Chopped Onion
  • ½ cups Diced Poblano Pepper
  • 2-½ cups Distilled White Vinegar
  • 1-¼ cup Sugar
  • 2 teaspoons Mustard Seed
  • 1 teaspoon Cumin
  • 1 teaspoon Coriander Seed
  • ½ teaspoons Celery Seed
  • ½ teaspoons Crushed Red Pepper
  • 2 teaspoons Kosher Salt
  • ¼ teaspoons Freshly Ground Black Pepper
  • ¼ cups Water
  • 2 Tablespoons Cornstarch

Preparation

A couple notes about the sweet corn: Only use the freshest, most tender sweet corn you can find. I learned the hard way that an ear or two of tough or mushy corn can ruin the whole batch. I test every ear I cut now! Also take care to not overcook the corn on the cob. After adding the corn to boiling water, and after the water returns to a boil, only cook the ears for about 3 minutes. Then cool immediately in cold water.

In a large bowl, combine the corn, red pepper, onion, and poblano pepper. Set aside.

In a large pot, combine the vinegar, sugar, mustard seed, cumin, coriander seed, celery seed, crushed red pepper, salt, and black pepper. Bring to a boil over medium-high heat, then add the corn mixture. Return to a boil and then reduce heat to low. Simmer uncovered for 15 minutes. Spoon off any accumulated foam.

Stir together the water and cornstarch and then stir it into the corn mixture. Turn heat up to medium and cook for 5 minutes, or until mixture starts to thicken, stirring occasionally.

Ladle into 4 pint or 8 half-pint sterilized canning jars. Cover jars with lids and screw on the bands. Let cool to room temperature and then refrigerate for up to 3 months.

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