besides pesto, i would say corn relish is my favorite condiments. good with tortilla chips, hot dogs, grilled anything. i have canned this recipe in the past, but in my house, it doesn’t last long. this time i skipped the canning process and just put it in the fridge.
4 cups corn kernels (about 9 ears worth)
1 cup diced red peppers
1 cup finely chopped celery
1/2 cup minced onion
1 1/2 cups vinegar
3/4 cup sugar
2 teaspoons salt
1 1/2 teaspoons dry mustard
1 teaspoon celery seed
1/4 teaspoon Tabasco sauce
1/2 teaspoon turmeric, for color
2 tablespoons flour, for thickening
Prepare corn by boiling husked ears for 5 minutes, cooling and cutting from cob (do not scrape). In another pan, combine peppers, celery, onion, vinegar, sugar, salt, celery seed and tabasco. Boil for 5 minutes, stirring occasionally. pour out 1/2 cup hot liquid, mix it with mustard, turmeric and flour and return it to the pan. add corn. boil for 5 minutes, stirring extra well so that the relish won’t stick or scorch.
at this point you can add the relish to steril jars and process in boiling water for 15 minutes.
also, you can totally used frozen corn for this recipe. its much easier and less time-consuming and it still tastes great!