We’ve had a sensational corn season here in southwest Ohio. Every week, I drive to my favorite farm market, Blooms and Berries in Loveland, Ohio, and pick up some great bi-color sweet corn. Many times this summer, my daughter and I have had a supper of corn-on-the-cob, a big tossed salad and some kind of cobbler or Brown Betty made with fresh fruit – now, that says summertime!
Whenever I had an ear of cooked corn left over, I cut it from the cob and put it in a bag in the freezer. Finally, today I had enough to make my favorite corn relish. When I was a child in the 1930s-40s, the items I loved the most on the dinner tables of my grandmothers and my great-aunt were the pickles and relishes, and corn relish was my favorite. This recipe from a book called FANCY PANTRY comes the closest to what I remember from those long-ago days.
- 3-1/2 cups fresh corn kernels*
- 1 cup diced onions
- 1/2 cup chopped red bell pepper
- 1/2 cup chopped green bell pepper
- 1/4 cup chopped celery
- 3/4 cup light brown sugar, tightly packed
- 1 Tblsp. pickling salt
- 1 Tblsp. dry mustard
- 1 tsp. mustard seed
- 1 tsp. turmeric
- 3/4 tsp. celery seed
- 1/8 tsp. ground hot red pepper
- 1-1/4 cups cider vinegar
- 1/4 cup water
*You can substitute thawed frozen corn (drained) or well drained canned corn if fresh isn’t available.
In a large pot or Dutch oven, combine the corn, onions, red and green pepper and celery.
Add the brown sugar, pickling salt, mustard, mustard seed, turmeric, celery seed, hot red pepper, vinegar and water. Stir everything together and place pot on medium-high heat.
Bring mixture to a boil, stirring occasionally. Lower heat and simmer mixture partly covered until it has thickened slightly – about 30 minutes, stirring occasionally.
Ladle relish into hot sterilized jars, seal, and process in a boiling water bath for 15 minutes, counting the time after the water has started to boil again after inserting the jars. I like to use an asparagus steamer for processing just a jar or two.
This batch makes about 3 cups of relish. I filled a one-pint jar and processed it. A half-pint jar was filled and not processed, but will be refrigerated. In either case, allow the relish to cure for two weeks before using. The refrigerated version should be used within two weeks after the curing time.
The pint jar will be stored away for Thanksgiving when I like to have on the table a sampling of pickles and relishes that I’ve made that year. Here are some other pickles and relishes I’ve made this summer that I plan to have on my Thanksgiving table this year:
- Watermelon Pickles
- Spicy Bread and Butter Pickles
- Harvest Relish
- Fresh Corn Zucchini Relish
- Dill Spears
- Sweet and Sour Pickle Sticks
- Zucchini Relish
This is a good website with information on canning.