Corn Relish Deluxe From Your Kitchen! Recipe

From Dorothy McNett's Recipe Book.

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Corn Relish Deluxe From Your Kitchen!

From Dorothy McNett's recipes at This makes a nice relish to serve along with roasts and casseroles, and also as a great sandwich spread, etc. It also is great served over a platter of fresh greens for a nice salad.

2 ears fresh corn on the cob
1/2 small cabbage
1 small onion or shallot
4 - 5 cloves garlic
1 red or green bell pepper, or a combo
3/4 cup apple cider vinegar
1/2 cup honey or raw sugar
1 tablespoon prepared mustard (sweet-hot)
1 1/2 teaspoons dry mustard
2 teaspoons sea salt
1 teaspoon dried red pepper, or a bit of cayenne as desired
1 tablespoon finely chopped ginger root

lots of fresh greens, etc.

Cut the corn off the cob and place the kernels in a heavy bottomed saucepan or saute pan. Dice up the cabbage, onion, garlic and bell peppers and add to the pan along with the remaining ingredients. Bring to a boil, reduce to simmer and cook about 30 minutes, stirring often. Serve hot, warm, or cold. This can be kept in refrigerator for 2 weeks or so. Use on sandwiches, as a side dish relish, with eggs and omelettes, pancakes, salads, etc. etc. etc.!!

Recipe created 2016-05-10.

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