Corn relish celebrates summer using a medley of garden greats from fresh sweet corn to onions to roasted peppers. The recipe acts as a framework. Add what you like, and spice it up as you see fit, or as hot as your taste buds can tolerate.
INGREDIENTS: 1 large cucumbers, peeled, seeded, roughly chopped. 2 cups of chopped onions. 1 red bell peppers, seeded and chopped. 4 cups corn kernels (cut from 4-6 ears, depending on how big the ears are). 2 plum or Roma tomatoes, diced the size of a corn kernel. 1 red or green serano chile peppers, seeded and minced. 1 1/4 cups sugar. 2 Tbsp Kosher salt. 1/2 teaspoon black pepper. 1 1/2 cups apple cider vinegar (5% acidity). 1/2 teaspoon turmeric. 2 teaspoons mustard seeds. 1/2 teaspoon ground cumin.
Working in batches if necessary, pulse the cucumbers, onions, and bell peppers in a food processor just 3 or 4 pulses, so they are still distinguishable from each other, not puréed.
Place mixture in a medium-sized (4 to 6-quart), thick-bottomed pot. Add the corn, tomatoes, serano chiles, sugar, salt, pepper, vinegar, turmeric, mustard seed, and ground cumin. Bring to a boil. Reduce heat to a simmer. Cover and cook for 25 minutes.
Spoon the corn relish into clean jars and seal. Will last for 4-6 weeks refrigerated.