With summer coming to a close, so is sweet corn season. This years crop from my friends at Selmi’s was sooooo good! I had a few ears left over and Spicy Fresh Corn Relish was the perfect way to preserve (pun intended) those golden kernels.
Even as a kid my favorite veggie was corn, it still is today. Fresh corn ob the cob is summer at it’s best. If you ever had the chance stop by Selmi’s and pick up a dozen…..better get two…..of their fabulous bi-colored corn do it, you will not be disappointed . My nephews girlfriend told me it the best sweet corn she has ever had……I couldn’t agree more.
The end of summer is also canning time for those who garden and lay up a larder of their goods. While this is not a traditional canning recipe……it’s more like “quick can”, it produces a fine relish. It will last about a month in the frig.
Sweet corn, fresh off the cob, no need to cook it, red onion, red chiles, and jalapeños, with a touch of lime and cilantro for freshness. Cover with an apple cider brine and you have a sweet little relish.
Spicy Fresh Corn relish is a perfect way to spicy up a grilled burger or bratwurst, maybe a hot dog.
If you have a few ears of corn to use up try Spicy Fresh Corn Relish to end the summer with spice!
- 2 dried red chiles, I used small ones
- 1 seeded jalapeño,thinly sliced
- ¼ medium red onion,thinly sliced
- 2 ears fresh corn, kernels cut off the cob, do not cook use raw
- ¼ cup fresh cilantro leaves
- ¼ cup fresh lime juice
- ¼ teaspoon coarsely ground black pepper
- ½ cup organic apple cider vinegar
- ¾ cup water
- 2 teaspoons kosher salt
- 1 tablespoon sugar
- Combine the first 7 ingredients in a large bowl and mix well. Pack into a 1-quart jar. Bring ½ cup apple cider vinegar, kosher salt, and ¾ cup water to a boil; pour over corn. Seal jar. Let cool; chill. Keeps up to 1 month unopened.