Corn Relish

Recipe by: Michael Ruhlman | from Charcuterie: The Craft of Salting, Smoking, and Curing

Cookstr

Course: Side Dish

Total Time: Under 1 Hour

Skill Level: Easy

Cost: Inexpensive

Photo by:

Great color, vibrant on the plate, this relish works with virtually any sausage and meat terrine. Brian and I tend to make it September through October, when the corn has become a little more sweet.

Yield: 1 quart/1 liter

INGREDIENTS

6 cups/600 grams fresh corn kernels
1 red bell pepper, seeded and diced
1 green bell pepper, cured, seeded and diced
½ cup/70 grams onion, diced small
4 small Roma or plum tomatoes (8 ounces/225 grams) peeled, seeded, and diced
1 cup/225 grams sugar
1 ½ cups/375 milliliters cider vinegar
1 ½ teaspoons/8 grams kosher salt
¾ teaspoon/3 grams ground white pepper
1 teaspoon/3 grams ground turmeric
1 teaspoon/4 grams mustard seeds
2 tablespoons/20 grams cornstarch
2 tablspoons/15 milliliters water

Directions

1. Combine all the ingredients except of the cornstarch and water in a nonreactive saucepan and bring to a boil. Reduce the heat to low and simmer gently for 30 minutes, stirring frequently.

2. Dissolve the cornstarch in the water, and stir into the relish to thicken it. Remove from heat.

3. Cool, then cover and refrigerate.