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Fresh Corn Relish

One of the great things about summer is the abundance of fresh produce that is available.  If you don’t grow your own, just pay a visit to your local farmer’s market and see what is available.  I visited the Camarillo Farmer’s Market which is open from 8-12 on Saturday mornings.  In addition to all the other produce that was available, fresh corn was abundant.  There is nothing like corn
right off the cob and if the corn is really good, it will taste good without being cooked.  I always test the corn before cooking it to see if there is enough sugar content in the kernels.  If it doesn’t taste sweet enough, then I will add a teaspoon or two of sugar to the cooking water along with the juice of half a lemon.

Today I was buying corn to make corn relish, a condiment which is especially nice for summer meals.  Along with the corn, I also needed to purchase a red and green bell pepper, celery and sweet onions.  To make the relish, remove the kernels from the cob.  This can be done with a good knife or a special tool that is designed to remove the kernels.  Chop the Onions and mince the
Bell Peppers (without the seeds of course).  Finely dice the Celery.

In a large pot Cider Vinegar along with Sugar, Salt and Spices are brought to a boil.  The vegetables are then added to the liquid and simmered for 20 minutes.  The six ears of corn along with the added vegetables will yield 1 quart of relish.  I served the relish for dinner along with our barbecued tri-tip, tomato salad and fresh ciabatta bread.  For the complete recipe, check our recipe section under condiments.

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