Growing up in the Midwest, there was nothing better than corn season. Little roadside vendors would pop up everywhere, ready to sell you a brown paper sack full of corn on the cob for mere pennies. My mom's mantra was that for her, just corn on the cob in the summer months was a fantastic dinner!
I recently visited my family, and despite my mom's protestations that one should never ruin good corn by taking the kernels off the cob, I decided to bank on the fact that this dish would remind her of the '50s corn relish in a jar that is a perennial favorite of hers.
This recipe will make enough for 6-8 people.
Sweet Corn Relish Salad
Note: Mom, childhood, for 6 plus 2 kids
- 6 ears of corn, kernels cut off the cob
- 1 onion, diced
- 1 red bell pepper, diced
- 1 cucumber, seeds scooped out and diced
- 1 ½ c. sugar
- 1 c. apple cider vinegar
- ¾-1 c. water
- 2-3 T. cornstarch
- 1 tsp. turmeric
- 1 T. mustard powder
- 1 T. blended oil
Heat the oil in a large pot. Add the onion and bell pepper, season with salt, and let them soften for 5-6 minutes. Add in the corn, turmeric and mustard powder and stir to combine. Let the mixture cook for 2-3 minutes, then add in the cucumber.
Next, add the sugar, vinegar and water to the pot, stirring to dissolve the sugar. Let the mixture simmer for 20-25 minutes. Add in the cornstarch slowly. Keep in mind that it will continue to thicken the sauce as the corn cools. Make sure the cornstarch dissolves completely into the mixture and let it cook for 5 more minutes to make sure the taste is cooked out. Cool completely and refrigerate.