How to make Southern corn relish

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It seems like every Southern cook has her own beloved recipe for corn relish. What unites all of these different versions is that they feature brightly colored vegetables – yellow corn, red and/or green bell pepper – in a tart-sweet brine that’s usually made of equal parts sugar and vinegar with spices added. It’s common to make a large batch at the height of the summer corn harvest and preserve it so those summer flavors can be enjoyed all year long. This recipe is for a quick refrigerator pickle that can be devoured the same day it is made.
I like to serve corn relish just as you’d serve pickle relish or fresh salsa. It works as a topping for hot dogs or hamburgers, added to potato salad, with chips for scooping, in a taco or burrito, or as a bright counterpoint to deep-fried foods such as popcorn shrimp, fried chicken or savory fritters of any kind. Add a can of drained and rinsed black beans to turn it into a hearty summer salad.
Southern corn relish
10 minutes, plus 4 hours to chill
2 minutes
4 hours and 15 minutes
2 cups fresh or frozen (thawed) corn
1 red bell pepper, seeded and diced
1 tablespoon finely chopped onion
1/2 cup sugar
1/2 cup cider vinegar
1/2 teaspoon celery seed
1/2 teaspoon ground turmeric
1/4 teaspoon salt
1/4 teaspoon whole mustard seeds
1/8 teaspoon cayenne pepper
In a medium heat-proof mixing bowl, stir together the corn, bell pepper and onion.
In a small saucepan over medium-high heat, combine the sugar, vinegar, celery seed, turmeric, salt, mustard seeds and cayenne and bring to a boil.
Let the mixture boil for about 2 minutes, stirring occasionally, until he sugar is dissolved.
Pour the hot mixture over the corn mixture and stir to mix well.
Cover the bowl and refrigerate the relish for at least 4 hours before serving.
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