Pickled Corn Relish
Author Notes: I discovered the wonderful fresh taste of raw corn used in various recipes. This is one of my favorites. A quick, easy, make ahead relish that's a perfect accompaniment to any barbecue. —REC
Serves: 6
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4
fresh ears corn
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1/4
cup chopped red bell pepper
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1/4
cup chopped sweet onion
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2
tablespoons snipped fresh dill
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1/3
cup seasoned rice vinegar
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1
clove garlic, pressed
-
1/2
teaspoon toasted mustard seeds
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1/2
teaspoon ground black pepper
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1/2
teaspoon lemon zest
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1
teaspoon Dijon mustard
- Cut the corn kernels from the cobs and place in a medium size bowl along with the bell pepper, onion and dill.
- Whisk together the rest of the ingredients till well blended, adding to the corn mixture till well mixed.
- Cover and refrigerate till serving time.
- This recipe was entered in the contest for Your Best Corn Recipe
More Great Recipes:
Vegetable|Condiment|Gluten-Free|Make Ahead|Serves a Crowd|Vegan|Vegetarian|Summer
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This sound fabulous, and I love the idea of pickling corn, because we have so much beautiful local corn here in the Lowcountry of SC! But I'm allergic to peppers. What could I substitute? Fennel? Diced cucumber or green tomato? Would a change in ingredients necessitate a change in the spices?
I think diced cucumber would be a good substitute as it pairs well with the recipe spices.
This looks really good, I steam my corn first and can it for my Farmer's Market--this looks so fresh!
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