Pickled Corn Relish

We’ve got corn coming out of our ears, and  no one is complaining.  Grilled corn, boiled corn, corn in casseroles and soups, corn on the cob and corn off the cob are all welcome when Brentwood Sweet Corn is in season.  Everyday we see corn fields that have been harvested and plowed, waiting for next year.  This local treat will run its course soon so we’re enjoying it as often as possible.

Corn tends to be a side dish, so when I spotted a recipe for corn relish in the San Francisco Chronicle, I was ready to give it a go.  There is a pickling process here, but do note that the resulting relish is still pretty sweet.  While not thrilled with this on some grilled chicken, the relish was quite tasty with a simple fish fillet and it was simply fantastic on a sheboygan sausage in a hoagie roll.   And while I’m generally not a relish type of person, this was nice on hand in the summer when simple grilled foods are the common theme at dinner time.  Oh, and don’t tell anyone, but a quarter cup of this stuff makes a nice little snack when no one is looking.  But let’s just keep that between us.

Corn and red bell pepper from The Farmer’s Daughter farm stand.

Pickled Corn Relish

adapted from the Pickled Pepper and Corn Relish recipe in the San Francisco Chronicle

Ingredients:

1 cup rice vinegar
1/4 cup sugar
1/2 cup water
4 teaspoons dried oregano
3 teaspoons ground cumin
2 tablespoons canola oil
3 cloves garlic, minced
2 large red peppers, seeded and diced
Kernels from 4 ears of corn
Kosher salt and ground black pepper, to taste

Directions:

1.  Bring the vinegar, sugar, water, oregano, and cumin to a low boil, reduce heat to simmer, and cook for 15 minutes.
2.  Heat the oil in a skillet, add the peppers, season with salt cook for 4 minutes or until the peppers just start to soften.  Add garlic and corn to the pan and cook for 2 minutes, stirring occasionally.
3.  Transfer corn mixture to a non reactive bowl, pour in the liquid and mix gently.  Cool to room temperature, cover, and refrigerate overnight.  Will keep for 5 days in the refrigerator.

Notes:

  • I cut back on the sugar in the original recipe, yet it was still sweeter than the term “pickled” implies.
  • This makes a ton of relish!  Next time I’ll cut the recipe in half.
  • While cooking the corn for just a bit is needed, I want to try this without cooking the red bell peppers, just to cut back on the sweetness.
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2 responses to “Pickled Corn Relish

  1. There aren’t many dishes I haven’t tossed corn into. But I haven’t tried pickled corn, which I’m sure I’d love. I have got to try that. Thanks!

  2. I haven’t been able to get to the Farmers Market in months and I’m really craving some fresh corn. So many wonderful corn recipes to try!

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