Perfect Corn Relish

Photo: Alan Benson
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.


  • 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


  1. 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.

  2. 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.

  3. 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.

  4. Serve relish chilled or at room temperature, using a slotted spoon to leave liquid behind. Store in an airtight container in the refrigerator.

Related Articles