This colorful relish is delicious with grilled chicken or shrimp. It also pairs well with the piquant flavors of quesadillas and crab cakes.
Recipe information
Yield
makes 2 quarts
Ingredients
Preparation
Step 1
Fill a medium pot with water, and bring to a boil. Add the corn; cook until the kernels are tender, about 4 minutes. Using tongs, transfer the corn to a platter; let cool. Discard all but 3 cups cooking water. Use a sharp knife to shave the kernels from the cobs (to yield about 3 cups); set aside.
Step 2
Add the vinegar, sugar, turmeric, mustard powder, mustard seed, salt, and bay leaf to pot. Bring to a simmer over medium-high heat. Add the cabbage, red peppers, onion, and corn kernels; stir to combine. Bring to a boil; immediately remove from heat, and let stand 5 minutes.
Step 3
Strain the mixture, and let the liquid and vegetables cool in separate bowls; discard the bay leaf. When cool, strain the liquid through a fine sieve into the bowl with the vegetables.
Step 4
Serve the relish chilled or at room temperature, using a slotted spoon to leave liquid behind. Store in an airtight container in the refrigerator.
