Corn Relish

Corn Relish

Corn Relish

Every Saturday since early July we’ve met Pablo next to the big galvanized horse trough heaped with ripe ears of sweet corn in our farmers’ market. $6 a dozen, then $5, and now $4. Each week we bring home another bag packed with the lush grain. I throw the outer husks on the compost pile, stash neat ears in the fridge. I for one am quickly corn-on-the-cobbed out, but happy to have the crisp kernels for pilafs, vegetable salads, succotash, soups, and polenta. Now that we’ve come through a two-month corn cycle, the colored peppers are reddening, and it’s time for corn relish.

Popular throughout the Midwest, the corn relish we know seems to have Germanic origins from Pennsylvania Dutch immigrant farmers. These frugal people—expert preservers, always finding ways to use every scrap of food—corn relish was an end-of-summer means to blend garden vegetables into a savory pickle to can for winter. In some old cookbooks the relish is called corn salad, found in the canning section. Here’s a sweet/tart condiment that could be served with roast chicken, sausages or a supper of leftovers—and stand in for fresh greens no longer a part of winter’s larder.

Once you’re corned out and ready to leave those golden cobs until next summer, try to gather a few more along with some red peppers, onions, cabbage or celery and simmer even a small pot of old-fashioned corn relish. It’s pretty, lively, tasty, and here given a zesty boost with some fresh ginger, garlic and chili. It’s a welcome end of summer treat before the frost is on the punkin.

Corn Relish

2 ½ cups kernels of cut fresh corn (2-4 ears) plus cob scrapings separate

1 tablespoon flour

¾ cup small dice red pepper

¾ cup small dice tender celery, or cabbage

¾ cup small dice onion

2 cloves garlic chopped

1-2 teaspoons chopped Serrano chili (optional)

2 tablespoons finely chopped julienne fresh ginger

1 cup distilled white or cider vinegar

½ cup brown sugar

1 teaspoon salt

½ teaspoon turmeric

½ teaspoon dry mustard

1 teaspoon celery seed or mustard seed

Combine corn kernels, pepper, celery, onion and set aside.

Sieve the corn scrapings and blend flour into the corn milk. Hold aside.

In a medium saucepan bring garlic, chili, ginger, vinegar, sugar, salt, turmeric, mustard and seeds to a boil. Add corn, pepper, onion and simmer 10 minutes; add corn milk + flour and simmer 5 minutes more until thickened. Cool uncovered. Keeps in glass jar for a month in fridge. Makes 3 generous cups.

Mary Jo's Cookbook available on Amazon

Mary Jo’s Cookbook available on Amazon

 

 

 

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