I love, love condiments — particularly the vinegary variety. It’s summer, and the corn has just been rocking off the cob. I offer to you my Sweet Pepper and Corn Relish Recipe, a super old-fashioned relish so self-consciously retro that it’s 
modern again. It’s ready for a place on your Aunt Bitty’s relish tray alongside the three-bean salad and the pickled beets.
Just FYI, I often say to use frozen corn here because, well, forgive my shallowness, but frozen corn is just prettier than anything I’ve ever been able to cut off the cob. And frozen corn retains its starch better, making for a less cloudy brine. But when corn is as good as it is right now, how can you pass on fresh? Out of season, however, you are still a good person if you use frozen nibblets.
Try this relish on its own, on hot dogs, hamburgers and other grilled meat, baked with salami on a pizza, or — I swear this is good — eaten with cottage cheese. Note that it’s natural for the brine to get cloudy as the relish sits and the corn releases its starch.
Dig in, and let me know how you like it! Happy summer, ya’ll.
Sweet Pepper and Corn Relish Recipe
- 1 tablespoon vegetable oil
- 3 3/4 cups diced red bell pepper (3 or 4 peppers)
- 1 tablespoon kosher salt
- 4 cups fresh or thawed frozen corn kernels
- 1 3/4 cups diced red onion (1 very large onion)
- 1 1/2 cups apple cider vinegar
- 1 1/2 cups sugar
- 1/2 teaspoon ground turmeric
Exceprts reprinted with permission from Can It, Bottle It, Smoke It And Other Kitchen Projects by Karen Solomon, copyright © 2011. Published by Ten Speed Press, a division of Random House, Inc.
Photo credit: Angie Cao © 2011
