This tangy relish, which packs enough flavor to play a starring role on any plate, showcases the sugary sweetness of fresh summer corn. For a light and easy supper, spoon it over Chicken Under a Skillet (page 139) or Grilled Grouper with Heirloom Tomato Salsa (page 102).
Recipe information
Yield
makes about 2 1/2 pints
Ingredients
Preparation
Step 1
Cut the corn from the cobs into a large bowl using a sharp knife and scrape the stripped cobs with the back of the knife to release the juices.
Step 2
Place the corn, bell pepper, onion, vinegar, sugar, thyme, ginger, garlic, bay leaves, salt, mustard seeds, and peppercorns in a saucepan, stir to mix, and bring to a simmer over medium-high heat. Cook and stir for about 3 minutes, until the corn is just lightly cooked but still a little crunchy. Remove from the heat and let cool slightly.
Step 3
Refrigerate in airtight containers until ready to serve, or for up to 1 week. Remove and discard bay leaves before serving.
On the Side
Step 4
For fun and easy entertaining, use the many pickles and relishes in this chapter to put together the ultimate Southern relish tray, complete with cheese and crackers (like a sort of Southern antipasto). Here is a suggested menu to get you started: • Judy’s Pickled Squash (page 294) • Pickled Okra (page 298) or Dilly Snap Beans (page 293) • Quick Cucumber Pickles (page 287), Jimmy’s Dills (page 288), or Granny Foster’s Bread and Butter Pickles (page 290) • A scoop of Pimiento Cheese (page 18) with Rosemary Cheese Crackers (page 8) • Herb Deviled Eggs (page 10).
