Corn Relish

You know one of the reasons why hot dogs are such favorites with kids? Well, at least when I was a kid we got to choose our own toppings.

The act of getting the toppings on just right, without making a complete mess, was challenging. But we had such a feeling of accomplishment, keeping the mustard or ketchup inside of the bun instead of all over the floor.

Of course, eating the hot dog was another matter. Hard to avoid that mess. ;-)

My favorite topping, next to mustard of course, was sweet relish, which I would pile on with gusto.

I do believe the reason they wrap hot dogs in paper at ball games is to catch the relish, so you can still eat it, and not waste a morsel. Right?

This recipe is for a sweet corn relish which, I’m happy to announce, is delicious served over hot dogs. (That is if you are a relish-on-your-hot-dog kinda person.)

I’m at a loss as to how else to eat it. Maybe on a taco? Or with pork? I’ve been dipping into the jar in the fridge with a spoon for an afternoon snack. Anyway, beautiful big ears of fresh corn have been plentiful at the market lately and I just couldn’t resist.

Corn Relish Recipe

You can easily double this recipe.

Ingredients

• 1 large cucumbers, peeled, seeded, roughly chopped
• 2 cups of chopped onions
• 1 red bell peppers, seeded and chopped
• 4 cups corn kernels (cut from 4-6 ears, depending on how big the ears are)
• 2 plum or Roma tomatoes, diced the size of a corn kernel
• 1 red or green serano chile peppers, seeded and minced
• 1 1/4 cups sugar
• 2 Tbsp Kosher salt
• 1/2 teaspoon black pepper
• 1 1/2 cups apple cider vinegar (5% acidity)
• 1/2 teaspoon turmeric
• 2 teaspoons mustard seeds
• 1/2 teaspoon ground cumin

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