Fresh corn is finally in season, and what better way to capture this corn goodness than a good old-fashioned corn relish. Nearby Parlee Farms, specializes in raising non-GMO species of sweet corn, organically….so I go out of my way to shop at this farm stand.
I highly recommend you buy locally grown non-GMO (genetically modified) corn unless you enjoy your corn seasoned with Round-Up, a pesticide genetically spliced into the corn to make it easier to grow without pests…course the fact that everyone eating such corn is ingesting a toxic chemical just seems to be ignored by the seed manufacturers!!!
This recipe lends itself well to storing in canning jars and keeping a long time in the refrigerator….a perfect accompaniment to outdoor grilling, bbqs, and rotisserie chickens!
Corn Relish
Ingredients:
- 4 ears fresh, non-GMO corn, cut off the cobb
- 1/4 green pepper, chopped
- 1/4 red pepper, chopped
- 1/4 orange pepper, chopped
- 1/2 red onion, sliced
- 1 stalk celery, chopped
- 1/2 can black beans, rinsed and drained
- 1 cup vinegar
- 3/4 cup sugar or honey
- 1 teaspoon dry mustard
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon sea salt
Cut the corn kernals off the cobbs. Here is how I cut them off without having them fly all over the kitchen….
Place corn kernals, vinegar, sugar, mustard powder, salt in a medium sized saucepan. Bring to a boil, and simmer for 5 minutes. Remove from heat and let cool for a few minutes.
Place all the other ingredients in a large mixing bowl. Pour the corn mixture over the veggies and stir to combine.
Let cool to room temperature, and store in air-tight container in the refrigerator for several weeks.
