Sweet corn relish is a delightful and versatile condiment that brings summer flavor to your table year-round. This vibrant and tangy relish is a perfect blend of sweet corn kernels, bell peppers, onions, and a medley of spices, creating a symphony of taste and texture. Its origins trace back to traditional American cuisine, where preserving the harvest was essential for enjoying summer’s bounty throughout the colder months.
The beauty of sweet corn relish lies in its adaptability. It not only pairs wonderfully with grilled meats, hot dogs, and hamburgers, adding a refreshing crunch and a hint of sweetness to your favorite dishes, but it also offers a unique twist to classic recipes. Imagine it as an excellent accompaniment to cheese boards, salads, and even tacos, transforming these dishes into something new and inspiring.
Making sweet corn relish at home is a simple and rewarding process. With fresh ingredients, carefully selected and combined, each bite captures the essence of summer’s peak. Whether you’re a seasoned canner or a novice in the kitchen, this recipe guides you through the process with ease, ensuring a perfect batch every time. Embrace the joy of homemade preserves and let this sweet corn relish become a staple in your pantry, ready to elevate any meal with its delightful flavors.
Check out my article on How to Buy and Cook Sweet Corn on the Cob as well as How to Grill Corn at my website.
Sweet Pickle Relish
Sweet pickle relish is a beloved condiment known for its distinctive tangy sweetness and crisp texture blend. Made from finely chopped cucumbers, bell peppers, and onions, this relish is soaked in a sweet, tangy brine infused with mustard seeds, celery seeds, and a touch of sugar, creating a harmonious balance of flavors that dance on the palate. Its vibrant green color and chunky consistency add visual appeal and a delightful crunch to various dishes.
Traditionally, sweet pickle relish has been a staple in American cuisine, often a key ingredient in classic dishes such as potato salad, deviled eggs, and coleslaw. Its versatility extends to being a perfect topping for hot dogs, burgers, and sandwiches, where it adds a zesty contrast that elevates the overall taste experience.
Making sweet pickle relish at home allows for customization, whether you prefer a more robust sweetness or a milder, tangier profile. The process involves salting the vegetables to absorb excess moisture, and then simmering them in a flavorful vinegar-based syrup until they reach the desired consistency. This homemade approach enhances the relish’s freshness and ensures a preservative-free option that can be enjoyed throughout the year.
Sweet pickle relish is more than just a condiment; it’s a flavor enhancer that brings a touch of nostalgia and homemade goodness to every bite.
Plum Tomatoes
Plum tomatoes, or Roma tomatoes, are a popular variety cherished for their firm texture, rich flavor, and low moisture content. Originating from Italy, these tomatoes are characterized by their oval shape, vibrant red color, and fewer seeds than other tomato types. Their dense, meaty flesh makes them ideal for cooking, particularly in sauces, soups, and stews, where they break down into a smooth, flavorful base without becoming watery.
Plum tomatoes are a staple in Italian cuisine, forming the foundation of classic dishes like marinara sauce, pizza sauce, and various pasta recipes. They are also excellent for canning and preserving, allowing the summer’s bounty to be enjoyed throughout the year. Their balanced sweetness and acidity make them a versatile ingredient, enhancing the flavor profile of countless recipes. Whether fresh, canned, or roasted, plum tomatoes add depth and richness to culinary creations.
Sweet Corn Relish
Ingredients
- 3 ears corn fresh & sweet
- 2 plum tomatoes
- 1 small red onion
- ¼ cup cider vinegar
- ¼ cup sweet pickle relish
- 2 teaspoons sugar
- 2 teaspoons celery seeds
- salt & pepper to taste
Instructions
- Start by husking the corn and removing all the fine silky threads.
- Cut the tomatoes in half and remove the seeds with your finger. Chop them up into uniform sized pieces.
- Chop the onion up finely and gather up the rest of the ingredients to have ready.
- Bring a pot of water to boil, add a pinch of salt and cook the corn for approximately 2 minutes. Drain and remove the kernels from the cob using a paring knife or a small chefs knife. Be careful not to cut yourself. I like to cut the stem end so the corncob will sit flat on the cutting board and slice from top to bottom.There are also some kitchen gadgets on the market to remove the corn from the cob that you may want to try. You can read about them at my How to Grill Corn page.
- Once you have all the kernels off, combine them with the rest of the ingredients in a large bowl. Mix everything together. Taste and adjust seasoning with the salt and pepper.
- Cover the bowl and chill in the refrigerator for a couple of hours. This should make about 3 cups of relish and can last in the fridge for up to 5 days.
3 Responses
can you exchange frozen corn instead of using corn on cob. for chowder or relish
Hi Kathryn, I suppose you could give it a try but I don’t think the results will be nearly as good as with fresh corn. But if fresh corn isn’t an option, go for it and please let me know how it turns out. Specifically, how’s the flavor and does the corn get mushy? RG
Grreat Yarr….. Its really tasting good….
Are there any receipes with sweet corn.. Easy to cook and delicious.. Cooking should not be hectic yarr….