Corn Relish

 A week or so ago, I used some of my own corn - which grew amazingly well! - to make corn relish.  It was so pleasing to use all my own garden's vegetables in the recipe.  

The recipe I chose comes from my ultimate favorite vegetable cook book, "The Practical Produce Cookbook: How to Plant, Pick, Prepare, and Preserve Produce."

I've written about this book before and it's really my "go-to" book for cooking and preserving vegetables.  It's just loaded with information about just about every vegetable you could think of (even celeriac and salsify!) and it gives planting instructions; recipes for soups, salads and sandwiches, side and main dishes, and baked goods; and canning and freezing instructions.  I like that the recipes are uncomplicated and easy to follow.   

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Corn Relish

~from The Practical Produce Cookbook  

16 to 20 ears fresh corn

2 c. chopped onions

1 c. chopped sweet green peppers

3/4 c. chopped sweet red peppers

1-1/2 c. sugar

1 qt. vinegar

2 T. dry mustard

1 T. mustard seed

2 T. canning salt

Cut corn from ears but do not scrape.  Measure 2 to 2-1/2 qt. cut corn.  Combine corn with onions and remaining ingredients in a kettle.  Bring to a boil.  Cover and simmer 20 minutes, stirring occasionally to prevent scorching.  Pack into hot jars, leaving 1/2-inch headspace.  Cover and put lids on.  Process in boiling water canner for 20 minutes.  Yields 6 to 7 pints.  

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The corn is husked and cut and the cobs go to the pigs who (with their incredibly sharp teeth and strong jaws) grind up the whole thing like a soft marshmallow!  The husks go into the compost pile.  

The finished product!

Corn relish goes great with seafood and chicken!