Wow, it’s been a while since I’ve contributed a recipe to Camden News. In my defense, I’ve been crazy busy... and I have a new book out, as a result!
Sweet Corn Spectacular was released on July 1, published by Minnesota Historical Society Press (mhspress.org. Images by M. Porter Photography). It’s all about making tasty use of fresh sweet corn in the categories of appetizers, condiments, main dishes, beverages and, of course, dessert. Find sweet and savory success with Corn Soufflé, Roasted Corn and Potato Salad, “Midwest Goes Southwest” Hotdish, Sweet Corn Risotto, Sweet Corn Liqueur and White Chocolate Sweet Corn Fudge. The recipes inspire year-round use of this versatile ingredient and tasty experimenting in your own kitchen.
Today, I’d love to share my recipe for Corn Relish. I left a big jar of it at a friend’s house as a welcome home gift. It didn’t take long for her to message me a thank-you, saying, “It’s delicious.” When I let her know that we had plenty in case she ever wanted more, she replied, “I will take as much of this corn business as you’re willing to give me. I want to pour it in a kiddie pool and lounge around in it.” I think she liked it. For details on proper canning methods, find a good preserving cookbook or go to freshpreserving.com. This recipe makes 5 quarts.
24 ears fresh sweet corn,
husks removed
4 large green bell peppers, chopped
2 large onions, chopped
2–3 large tomatoes, chopped
4–5 ribs celery, chopped
2 jalapeños, chopped, ribs and seeds removed if desired
1- 1/2 cups granulated sugar
1/4 cup salt
2 teaspoons turmeric
1 tablespoon celery seed
2 teaspoons dry mustard
5 cups white vinegar
Use a sharp knife to remove kernels from the cobs. Place kernels in a large pot. Add peppers, onions, tomatoes, celery and jalapeños. In a medium bowl, mix together sugar, salt, turmeric, celery seed and dry mustard. Add mixture to the pot, and stir well before adding the vinegar. Heat to a boil, then reduce heat and simmer for about 40 minutes.
Ladle into hot, sterilized canning jars. Affix sterilized lids and rims, and process in a hot water bath for 15 minutes. Allow to cool overnight.
Check all lids for a proper seal; they should have sucked down into a vacuum seal as the jars cooled. Store properly sealed jars for later use; refrigerate any that did not seal for use in the coming weeks.
Marie Porter is an award winning baker, and the author of three cookbooks, three sewing manuals, and a tornado memoir. She has resided in Camden since early 2011, along with her husband and four cats. Check out additional recipes on her food/ lifestyle blog at celebrationgeneration.com.