Corn Relish

Longtime fans of Sandor Katz, we found this gem of his on the New York Times Diner’s Journal. An excellent pairing with homemade tortilla chips, the addicting sweet and sour flavor makes it our seasonal condiment of choice in late summer.

A summery mix of sweet corn, peppers, onion, and pear.

A late summer mix of sweet corn, peppers, onion, and pear.


Corn Relish
Print Recipe
Servings Prep Time
12 people 20 minutes
Passive Time
2 days
Servings Prep Time
12 people 20 minutes
Passive Time
2 days
Corn Relish
Print Recipe
Servings Prep Time
12 people 20 minutes
Passive Time
2 days
Servings Prep Time
12 people 20 minutes
Passive Time
2 days
Ingredients
  • 4 ears sweet corn kernels cut off the cobs
  • 4 peppers hot and/or sweet, chopped
  • 1 onion chopped
  • 1 pear cored and chopped (or, substitute apples or other seasonal fruits)
  • 2 tsp salt
Servings: people
Instructions
  1. Combine ingredients together and mix until everything is saturated with brine from the bruised fruits.
    Chop the corn relish ingredients finely and add everything to a mixing bowl.
  2. Pack mixture into a jar and cap loosely. Leave at room temperature for two days, then refrigerate and serve as a condiment.
    Salt pulls water from each of the ingredients to create a brine.
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