Published: Fall 2000

 Add to cart
 View cart
 Checkout

Not Afraid of Flavor: Recipes from Magnolia Grill
by Ben and Karen Barker

Copyright (c) 2000 by the University of North Carolina Press. All rights reserved.

Iowa Corn Relish
Yields about 2 quarts

One of our great line cooks, an Iowa native known affectionately as "Homer" or "Cornfed," declared this recipe was good enough to come from his home state—thus the name. Wherever it comes from, it makes a fine table condiment, foundation for a vinaigrette, or finish-in-a-pan sauce. It keeps indefinitely refrigerated, or you may can it in the traditional fashion.

Ingredients


10 ears sweet corn (about 5 cups cut off cob)
1/2 cup green bell pepper, cut into small dice
1/2 cup red bell pepper, cut into small dice
1/2 cup red onion, cut into small dice
1/2 cup yellow onion, cut into small dice
1/2 cup celery, cut into small dice 3/4 cup sugar
1 1/2 teaspoons mustard seed
1/2 teaspoon celery seed
1/4 teaspoon ground turmeric
2 cups cider vinegar
1 1/2 cups water
12 whole cloves garlic
4 whole dried chipotles

Preparation
1. Husk the corn and cut the kernels off the cob.

2. Combine all of the ingredients, except the corn, in a 3-quart stainless pot. Simmer for 15 minutes, add the corn kernels, and continue to simmer for 5 more minutes.

3. Cool and store in clean glass jars. Refrigerate.

Previous | Next