I think The Hubs might be getting a tad annoyed at the number of jars in our fridge right now. We’ve got homemade mustard, tons of pickles, a jar of sweet cherry butter, tomato chutney, home brewed kombucha, and now this corn relish. Ok, I’ll admit I might be a little obsessed, but I’ve been having so much fun! Plus, I have a million cute jars I want to fill so why not right?
Everyone loves a condiment, but sometimes you want something a little more interesting that your traditional ketchup/mustard. I highly recommend trying this corn relish, which Cooking Light calls chowchow. Chowchow is actually a chopped, mixed vegetable pickle….or a fluffy dog with a black tongue, but in this case we’re talking about the vegetable mix. I’d been on the hunt for ideas on how to use the ten bajillion jalapenos that are overtaking my garden right now, when I came across this recipe. I gotta say, it’s pretty awesome. I’ve put it on everything from tilapia, to turkey sausage, to salad!
Corn Chowchow recipe from Cooking Light
- 1 cup champagne or white wine vinegar
- 1/2 cup sugar
- 1/2 cup water
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black peppercorns, crushed
- 1 bay leaf
- 1 1/2 cups fresh corn kernels (about 2 ears)
- 1 cup diced red bell pepper
- 1/2 cup diced green tomato
- 1/2 cup diced tomatillo
- 3 tablespoons minced shallots
- 2 tablespoons minced jalapeño pepper
1. Place first 6 ingredients in a medium saucepan; bring to a boil. Add corn and the remaining ingredients; simmer 15 minutes. Remove and discard bay leaf. Serve chowchow chilled or at room temperature.