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Corn Relish

By Sharon

Jul 06

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.

Ingredients

  • 1
    1
    1
    red bell pepper – seeded and chopped, about 1 1/2 cups
  • 1 cup
    1 cup
    237 ml*
     chopped celery
  • 1/4 cup
    1/4 cup
    1/4 cup
     chopped fresh chili peppers – jalapeño or serrano
  • 1 1/2 cups
    1 1/2 cups
    1 1/2 cups
     white vinegar
  • 1/4 cup
    1/4 cup
    1/4 cup
     fresh lemon juice
  • 1/2 teaspoon
    1/2 teaspoon
    1/2 teaspoon
     celery seeds
  • 1/2 teaspoon
    1/2 teaspoon
    1/2 teaspoon
     dry mustard
  • 1/4 teaspoon
    1/4 teaspoon
    1/4 teaspoon
     ground turmeric
  • 3 cups
    3 cups
    710 ml*
     sweet corn kernels – 6 ears or frozen
  • 1/2 cup
    1/2 cup
    1/2 cup
     sugar
  • 2 teaspoons
    2 teaspoons
    2 teaspoons
     sea salt

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.

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