Sweet corn is one of those true gems of summer. We all start looking forward to its bright, crisp sweetness as soon as we feel that first bit of summer heat. “You got any sweet corn?” resounds in a chorus that’s almost as loud as the cicadas. And even though, you can grab an ear or four beforehand, around about mid July that corn hits a sweetness that will make your lips smack and teeth sing. There are a myriad of ways to enjoy sweet corn- on the cob, grilled, creamed. But my favorite doesn’t even involve any cooking. Those little golden kernels of crunchy sweetness are best uncooked, in all their natural glory… especially if they’re whipped up in a fresh sweet corn relish.
delectable little summer dish that utilizes quite a few garden veggies and gets better if it sits in the fridge a day or two. Blame it on the vinegar. But as the corn and all those peppers and veggies marinate together, this relish only gets better with time.
It really zings served over grilled chicken or pork chops. I’ve even been known to serve it as a side dish instead of plain ol’ kernel corn. But it’s also a sure-fire winner as an appetizer with a little cream cheese and good bread. I serve it like that on a fresh vegetable crudité platter with a little southern hickory smoked ham and cheese. And, oh my… Did I mention with the cream cheese? Because the sweet crisp of the corn with the soft cream cheese… Hold on, I’ve got to fan a little bit for a minute.
What You Need To Make Fresh Sweet Corn Relish
- fresh sweet corn on the cob
- red bell pepper
- red onion
- white vinegar
- salt & pepper
I like about fresh sweet corn relish, other than it’s seasonal and light, is that it’s quick and easy to put together and requires no cooking in a hot summer kitchen. A little prep work and you’re done! That right there is worth its weight in gold, my friend.
cut the uncooked sweet corn kernels from their cobs. I find it easiest to do this by standing the corn on its end on my cutting board and cutting straight down the sides of the cob, working my way around until all of the kernels are removed. Some corn relish recipes will have you scrape the cob to get all that extra corn goodness and milk that is sometimes left behind. If my corn is good and sweet, I usually don’t worry about that.
simply tossed in a bowl with some finely diced red bell pepper, tomatoes, red onion, and a little jalapeño (for just a tiny kick). A little vinegar, salt, pepper, and basil is mixed together on the side and poured over the top. To finish, everything is tossed again to make sure those veggies are good and coated.
If you’re not serving it right away, you might want to store it in a mason jar in the fridge until you’re ready to nibble on this refreshing little dish. It will keep bright and crisp up to 4-5 days in the fridge like this. Maybe a little longer, just keep your eyes on those tomatoes.
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Fresh Sweet Corn Relish is one of those wonderful summer go-to recipes that it’s great to have on hand. Whether you find yourself grilling up some chops or putting together an appetizer tray, I hope you find some room in your week for a little sweet summer corn.
Things You Might Need to Make and Serve This Corn Relish.
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