Bright golden corn relish — fresh-cut summer corn put up with red and green pepper and onion in a tangy-sweet brine. The colorful relish-tray jar that spoons over peas, fish, and a plate of greens.
Corn relish is summer's abundance preserved — the relish-tray staple that turns a glut of August corn into bright jars eaten all year over peas, beans, and fish.
Corn relish carries the corn's fiber and its lutein and zeaxanthin — the carotenoids that protect the eyes — along with vitamin C from the peppers and acetic acid from the brine. The honest catch is the added sugar in most recipes and the canning salt, plus corn's own starch, which makes this a more carb-forward relish than a cucumber or cabbage one. Cut the sugar in a homemade batch and it becomes a genuinely vegetable-rich condiment; a spoonful adds color, fiber, and eye-protective carotenoids to a plain plate.
Cut kernels from fresh corn, combine with diced bell pepper, onion, and a little hot pepper, then simmer in a vinegar brine with mustard and celery seed, turmeric, and sugar. Pack hot and water-bath process. Leaning the brine sour rather than sweet keeps the carb load down.
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