My Pantry Shelf

Great corn is finally here. Though tomatoes top my list of most lusted after summer food, corn is a close second.  This summer it seems everything is a bit late, so the wait for these iconic summer foods is all the more tortuous.  Corn though, is now at its peak. The other day I loaded up on fresh corn at the local market. To my husband’s credit, he did not flinch when I presented him with an extra 18 ears of corn to grill alongside our dinner items for the night.

Grilled Corn Relish is a staple in our pantry.  Each year I make a big batch and still end up having to meter it out over the course of the winter so that we do not run out.   Grilling the corn adds a bit of nice charred flavor and some color to this sweet and tangy relish.   You may also boil the corn if that is more convenient for you.  Bag up any extra cooked corn you have and toss it in the freezer.  It is a great addition to lots of other foods like these Cheesy Onion Corn Muffins or Chicken Tortilla Soup.  If you do not want to process your jars, you can also keep the jars for months in the refrigerator.

Serve it with grilled meats, toss it with shredded cabbage for a quick and colorful salad, or use it to top soft tacos (our favorite).

Grilled Corn Relish

Adapted from The Complete Book of Small-Batch Preserving

by Ellie Topp and Margaret Howard

makes 5 pints

12 ears corn (white or yellow) (8 cups of kernels)

1 jalapeño pepper, thinly sliced

4 cloves garlic, minced

3 cups cider vinegar

1 1/2 cup granulated sugar

1 cup diced red onion

1 cup diced red bell pepper

2/3 cup sliced green onions

2 teaspoons ground cumin

2 teaspoons salt

1 teaspoon freshly ground black pepper

1/4 cup chopped fresh cilantro

Remove the husk and silk from the corn.  Grill over medium high heat, turning every few minutes, until the corn is lightly charred.  If  you do not have a grill, you may boil the corn for 6 minutes in a large pot of water. Cut kernels from the cob.

Combine 8 cups corn kernels with the rest of the ingredients, except the cilantro, in a large pot.  Bring to a boil, then reduce heat and boil gently, uncovered for 20 minutes.  Reduce heat to low and add the cilantro.

Ladle relish into hot sterile jars.  Leave a 1/2 inch head-space.  Process in a hot water bath for 15 minutes for pint jars.  See Home Canning Basics for more information about the canning process.

Here is a printer-friendly version of the recipe: Grilled Corn Relish

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