Tuesday, June 08, 2010

Sweet Corn Relish

It's that time of the year when dinners should be simple. Steamed fish. Grilled chicken. You know the drill.

But those simpler meals can also be pretty "blah." Not so when you have great, fresh relishes like this. A spoonful alongside your perfectly-cooked protein makes it a summer supper to celebrate. Even better, wrap the fish/chicken in a tortilla, top it with relish and declare "Taco Night."

Sweet Corn Relish
From Cooking Light.
Makes 6 cups. (Can be refrigerated in airtight containers for up to six weeks.)

6 cups fresh corn kernels (about 8 ears)
3 cups chopped green cabbage
1 cup chopped red bell pepper
1 cup cider vinegar
1/2 cup sugar
1/2 cup chopped shallots (about 2 large)
2 teaspoons celery seeds
2 teaspoons mustard seeds
1 teaspoon salt
1 teaspoon cumin seeds
1/2 teaspoon ground turmeric
1/8 teaspoon crushed red pepper

Combine all ingredients in a Dutch oven; bring to a boil. Reduce heat; simmer, uncovered, 20 minutes or until vegetables are tender and most of liquid evaporates, stirring frequently. Cool; pour into airtight containers.

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