Perfect Corn Relish

Name: Perfect Corn Relish
Ingredients: 6 ears fresh corn, shucked; 1.5 cups cider vinegar; 3 tablespoons sugar; 0.5 teaspoon turmeric; 0.75 teaspoon mustard powder; 1 tablespoon mustard seed; 1 tablespoon coarse salt; 1 dried bay leaf; 4 cups green cabbage (about ½ pound), chopped into ½-inch pieces; 2 red bell peppers, finely diced; 1 large red onion, finely diced

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By

Martha Stewart Test Kitchen

Updated on May 10, 2021

Servings:

12

Yield:

2 quarts

This colorful corn relish is delicious with grilled chicken or shrimp. It also pairs well with the piquant flavors of quesadillas or crab cakes.

Ingredients

6 ears fresh corn, shucked
1 ½ cups cider vinegar
3 tablespoons sugar
½ teaspoon turmeric
¾ teaspoon mustard powder
1 tablespoon mustard seed
1 tablespoon coarse salt
1 dried bay leaf
4 cups green cabbage (about ½ pound), chopped into ½-inch pieces
2 red bell peppers, finely diced
1 large red onion, finely diced

Directions

Fill a medium pot with water, and bring to a boil. Add corn; cook until kernels are tender, about 4 minutes. Using tongs, transfer corn to a platter; let cool. Discard all but 3 cups cooking water. Use a sharp knife to shave kernels from cobs (to yield about 3 cups); set aside.
Add vinegar, sugar, turmeric, mustard powder, mustard seed, salt, and bay leaf to pot. Bring to a simmer over medium-high heat. Add cabbage, red peppers, onion, and corn kernels; stir to combine. Bring to a boil; immediately remove from heat, and let stand 5 minutes.
Strain mixture, and let liquid and vegetables cool in separate bowls; discard bay leaf. When cool, strain liquid through a fine sieve into bowl with vegetables.
Serve relish chilled or at room temperature, using a slotted spoon to leave liquid behind. Store in an airtight container in the refrigerator.