After our cookout last Tuesday, I ended up with close to half a crate of raw corn in the husk – the leftovers of what Tammy had brought for roasting during the cookout. Since there’s just the two of us and we’re unlikely to be able to eat that much corn before it goes bad, I decided to take advantage of having the house to myself this weekend (hubster is out visiting his dad for Father’s Day) to can up a batch of corn relish.
Recipe for AmeriCorn Relish:
A basic level of canning knowledge and equipment will be handy for this recipe, but is not strictly necessary.
Also, I used leftover roasting ears from Americorps cookout. If you don’t have any leftover corn from an Americorps cookout, you’ll have to buy your own. But then it’ll just be plain old no-name corn relish. My sympathies.
Best tip for cutting corn from cob without making an unholy mess: use a Bundt pan. Set the pan in a very clean sink, rest the corn on the tube and, using a sharp paring knife, slice the corn from the cob from the top down. The kernels will fall into the pan, and any fly-aways will land in the sink, where they can be retrieved or washed away, as desired.
8 cups of corn cut from the cob
4 cups chopped cabbage
2 sweet peppers, diced (use colorful ones to add visual zing to the relish)
4 cups cider vinegar
2 cups brown sugar, packed
4 Tbsp dry mustard
2 Tbsp plain, non-iodized salt – (iodized salt can make the relish turn dark)
3-4 cardamom seeds
2 Tbsp mixed pickling spice
1 tsp turmeric*
Tie cardamom seeds and pickling spices into a cheesecloth bouquet garni or put into a large tea ball. Combine all except turmeric into large pot. Bring to boil. Turn down and simmer, uncovered, 20 minutes stirring occasionally. Add tumeric. Cook 5 more minutes. Fish out the spice packet and ladle relish hot into sterilized jars. Seal in water bath for 15 minutes for non-refrigerated storage or jar up in whatever you have and refrigerate. Let set a few weeks to develop flavor.
I’ve never made it before, so I don’t know how it’s going to taste yet – it’s gotta sit for a few weeks to meld the flavors – but it’s my Mom’s recipe so it should be pretty good. I hope so, since I ended up with 5 and a half pints of the stuff.
*The only change I think I’d make next time, based on what I have to work with pre-tasting, is leaving the turmeric and those last few minutes of cooking out. No doubt it’s used to help “yellow up” the corn and all, but to my eye it seems to make the presentation cloudy looking. Strictly aesthetics, you understand – the taste is probably fine – but it’s just a tweak I’ll be considering for next time.