This Corn Relish is used in my Shrimp and Grits with Corn Relish recipe but can be used on other dishes too. I have altered it from the original Sweet Corn Relish recipe by Emeril Lagasse because I don’t like onions in my relish.
Put everything but the mustard, turmeric, and corn in a nonreactive pot and simmer for about 5 minutes, until the vegetables are somewhat softened and the sugar is dissolved.
Put the mustard and turmeric in a small bowl or teacup and mix together with some of the hot liquid from the pot, then add the mixture to the pot along with the corn. Bring to a boil, then reduce the heat and simmer for another 5 minutes.
Pack the mixture into 8 (1/2 pint) sterilized jars, seal, and process in a boiling water bath for 10 minutes. Serve this condiment with poultry, fried fish, beans or rice.
I store mine in the refrigerator for the next use.