Pickled Corn Relish Print Email

Makes about 3 cups

2 cups fresh corn kernels
1 red bell pepper, diced
1 green bell pepper, diced
1 small red onion diced
1 jalapeno pepper, diced fine
1 cup cider vinegar
3 tbsp sugar
1 tbsp celery seeds
½ tsp yellow mustard seeds
Kosher salt and freshly ground black pepper to taste

Blanch the corn kernels in boiling salted water for 1 minute and then place in a large bowl.

Add the peppers, onion and jalapeno to the bowl with the corn.

In a small sauce pan combine the vinegar, sugar, celery and mustard seeds and bring to a simmer. Once the sugar is completely dissolved pour the liquid over the vegetables and stir to combine. Season to taste with salt and pepper.

Chill and serve cold or at room temperature

- Chef Ben, Tony's Market