Corn Relish Recipe

Use your garden’s vegetable and herb bounty to make this refreshing condiment that will give you a taste of summer year round

| June 2019

corn-on-the-cob
Photo from Adobe Stock 

Procedures

  • whey starter (optional)
  • Lacto-ferment
  • Ferment at room temperature
  • Fermentation time: 3 days

This relish is worlds better than any bottled relish you can find in the grocery store. The next time you have corn on the cob (ideally, in the summer at the height of the season when local corn is at its best), cook 3 or 4 extra ears. That will give you more than enough kernels for this relish.

Ingredients 

  • 3 cups corn kernels
  • 1 small tomato, peeled, seeded and dicked
  • 1 small onion, minced
  • 1/2 medium red bell pepper
  • 1/2 cup chopped cilantro leaves
  • 1/4 teaspoon red pepper flakes
  • 1/4 cup whey or additional 1 teaspoon sea salt
  • 1 tablespoon sea salt

corn-relish

Photo from Adobe Stock 



 Steps

  1. Combine the corn, tomato, onion, red bell pepper, cilantro, red pepper flakes, whey, and salt in a large bowl.
  2. Pound the vegetables with a meat pounder or mallet until they release some of their juices, about 10 minutes.
  3. Pack the corn relish in two 1-pint wide-mouth canning jars.
  4. Press down firmly until the juices cover the top of the vegetables.
  5. Cover the jars tightly and let the corn relish ferment at room temperature away from direct sunlight for about 3 days.
  6. Store the corn relish in covered containers in the refrigerator for up to 1 year.

Makes two 1-pint jars

More from Fermentation for Beginners:

fermentation-for-beginnersFermented foods are a delicious and rich source of nourishment. However, many beginners are skittish about starting the process of fermentation for the first time. With straightforward guides, delicious recipes, and step-by-step instructions, Fermentation for Beginners takes the stress out of at-home fermentation. Whether you are trying fermentation to improve your health, or just want to explore this time-tested culinary skill, this book will be your guide to the art of fermentation and the science of probiotic foods. It will show you how and why to ferment your own foods, with 60 recipes providing step-by-step instructions for safe and effective fermentation, helpful tips covering the ingredients and equipment you need to start fermenting at home and an overview explaining the science behind fermentation. With the right combination of microbes and a little skill, Fermentation for Beginners will give you all the tools you need to start fermenting your own foods right away.


Reprinted with permission from Fermentation for Beginners: The Step-by-Step Guide to Fermentation and Probiotic Foods  by Drakes Press and published by Drakes Press, 2013.





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