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Read: Recipes

Hot and Tangy Corn Relish

Pallas Erdrich

Mette Neilsen

Mette Neilsen

Those kernels are good in so many different dishes. 

It’s always hard to believe that there comes a time in the year when I think, “I’ve just had too much corn.”

Roasted on the grill with a splash of lime or blanched and slathered with butter, we’ve been eating it night after night as the main dish with a side of thickly sliced tomatoes and grilled bruschetta. But now I’m ready for some variety — succotash, corn salads, pasta, corn pudding.

Our farmers are growing a range of organic varieties, such as Ruby Jewel, Sugar Pearl, Brocade, Painted Mountain. This year a new variety corn, dubbed “Who Gets Kissed,” hit the market, developed by Martin Diffley, who with his wife, Atina, introduced us to wonderful heirloom corn when they farmed Gardens of Eagan.

Don’t limit your enjoyment of corn to the kernels. The cobs make wonderful stock and syrup. Simply put the cobs into a large pot, cover with cold water, bring to a boil and then reduce to a simmer until the liquid is reduced by half. Add a few herbs and you have a fine broth to use in soups and sautés. Or, stir in a little brown sugar or honey and continue cooking until it thickens into syrup. This is wonderful on blueberry corn pancakes and cornbread, or drizzled over vanilla ice cream.

One of the best ways to preserve a bounty of corn for the colder months is to make corn relish. It’s quick and easy, delicious served right away or keeps several weeks in the refrigerator; it also freezes nicely. As with any corn recipe, the key is to not to overcook it. Enjoy now and save some for later.

Hot and Tangy Corn Relish

Makes about 6 to 7 cups.

Note: Sparked with lime and chile, this relish is great on burgers, chicken, fish and black beans. Serve it with chips or on top of bruschetta. It will keep about two weeks, covered in the refrigerator. To remove the kernels from the cob, stand each ear in a large bowl and, using a sharp-bladed knife, scrape the kernels from the cob into the bowl. From Beth Dooley.

• 6 to 8 ears of corn

• 1 to 2 jalapeño peppers, seeded and diced

• 1 sweet red bell pepper, seeded and diced

• 1 tbsp. coriander seeds

• 2 tsp. mustard seeds

• 1 tsp. whole peppercorns

• Juice of 4 limes (about 1/3 c.)

• 2 tsp. chipotle chile flakes, or more to taste

• 2 tsp. salt, or to taste

• 1/4 c. sugar

Directions

Shuck the corn and cut the kernels from the cob (should have about 6 cups of kernels). Put the corn kernels, jalapeño and bell peppers, coriander, mustard seeds, whole peppercorns, lime juice, chile flakes, salt and sugar into a large pot, and set over high heat. Bring to a boil, stirring gently, then reduce the heat and simmer until the corn is tender, about 5 to 8 minutes. Remove and ladle into clean jars. Allow to cool before serving. Cover the jars and store in the refrigerator.

Nutrition info per 2 tablespoons:

Calories 18 Fat 0 g Sodium 85 mg Carbs 4 g Saturated fat 0 g Calcium 2 mg

Protein 1 g Chol 0 mg Dietary fiber 0 g

Diabetic exchanges per serving: 1 vegetable.

Recipe originally published by The Star Tribune