Corn and Pepper Relish
This tangy and chunky relish comes together in a snap. It adds fresh flavour and eye appeal to a variety of dishes. To maintain the freshness of corn, use raw kernels and let the warm pickling brine do its work. Corn and pepper relish can be used to add summery flair to burgers, sandwiches, tacos, fish, scrambled eggs, grain bowls, tortilla chip dip, and salads―it’s great in both leafy green salads and pasta salads. The relish is not recommended for freezing as the texture will suffer.
Slice of life
Take advantage of one of summer’s most popular vegetables by learning how to cut corn off the cob. Start by pulling the husks and silks off the ear of corn with your hands. A stiff brush can help remove any clingy silks. Then, steady the ear of corn with one hand and face the stem away. Use a chef’s knife to cut off the stem. This gives you a safe base to keep it stable for cutting. Place the ear of corn, cut side down, on a cutting board, holding it near the top. Using a sharp knife, start at the top and cut downward with a gentle sawing motion, cutting the corn off the cob at about three-quarters the depth of the kernels. Continue cutting corn off the cob until all the corn is removed.
This recipe was originally published in the September 2025 issue of alive magazine.
Corn and Pepper Relish
Ingredients
- 1 cup (250 mL) apple cider vinegar
- 1/4 cup (60 mL) granulated sugar
- 2 tsp (10 mL) pickling/canning salt or sea salt
- 3/4 tsp (4 mL) cumin seeds
- 1/2 tsp (2 mL) ground coriander
- 2 jalapeno peppers, seeded and chopped
- 1/2 cup (125 mL) chopped shallots
- 3 cups (750 mL) corn kernels, from 3 or 4 ears of corn (see tip)
- 1 large red bell pepper, finely chopped
Directions
01
In large pot, bring vinegar, 1/2 cup (125 mL) water, sugar, salt, cumin seeds, and coriander to a boil. Add jalapeno and shallot; simmer over medium for 5 minutes. Remove pot from heat and stir in corn and bell pepper. Let rest for 30 minutes.
02
Place relish into 2 - 2 cup (500 mL) jars or 4 - 1 cup (250 mL) jars. Let cool to room temperature. Seal shut and refrigerate; keeps for up to 6 weeks.
Matthew Kadey, MSc, RD, is a dietitian, nutrition writer, and recipe developer. He is also the author of Rocket Fuel (VeloPress, 2016) and Muffin Tin Chef (Ulysses Press, 2012).
