Refrigerator Corn Relish

In the summer, I always have an abundance of corn. Refrigerator Corn Relish is easy to make and freshness up any meat dish.  Its sweet and sour taste enhances a good grill.  In the winter, I often make it with frozen corn.  You can add roasted red peppers to it or some red pepper chilli flakes for heat.  As I always say, make it your own.

Growing up we didn’t eat a lot of corn.  My father didn’t like it.  In Italy it was  generally a food fed to pigs. It is ground for polenta.  For some reason corn on the cob was considered peasant food and city folk would definitely not eat it.  In fact Italians didn’t know how to cook it.  I remember my nonna putting a pot of corn to coil right after lunch to eat for supper.  They believed that uncooked corn would give you a bad stomach ache.  Even when I visit Italy today you don’t see corn on the cob.  You might see some kernels in salads.  Sometimes you might see it in the grocery stores ready to eat and it may be sold on some beaches.

Relish in cooking usually was made from leftovers.  Mostly they were preserves for the winter months; they were special and treasured. Used more as a condiment, a relish enhances a meal and adds flavour.  A relish requires some type of acid, which is usually vinegar. You can make a relish from many vegetables.  The relish you use on your hamburgers and hotdogs is thought to be a version of an Indian Chutney recipe.

Leftover corn is also great in my https://recipesatmytable.com/roasted-tomato-and-corn-soup/

Ingredients

• 1/4 tsp ground cumin
• 3 tbsp apple cider vinegar
• 2 large ears of corn
• 1 large tomato juiced and seeded
• 2 tbsp chopped onion
• 2 tbsp prepared green relish
• 1 tbsp chopped celery leaves
• salt and pepper
• 1/2 tsp red pepper chilli flakes (optional)

Process

I roasted the corn and then removed it from the cob.  If you have never done this before try this https://www.youtube.com/watch?v=YOJrREMXBYo

Core, seed and chop your tomato.  Finely chop your onion.  

Add the green relish, onions, tomato, salt and pepper into the bowl and mix. 

Meanwhile toast the ground cumin in a pot before adding the apple cider vinegar and sugar to the pot. 

Place the diced celery leaves over the other ingredients, pour the vinegar mixture over all and toss. Refrigerate and serve with your favourite dishes.  

This will keep in your refrigerator for up to a week.  You can also double the batch. tonight we served it with barbecued pork chops.