Ingredients:

  • 6 ears fresh corn, kernels cut from the cob (or 4 cups/700g frozen corn kernels, thawed)
  • 1 tablespoon/15ml olive oil
  • 1 medium red bell pepper, diced (about 1 cup/140g)
  • 1 medium green bell pepper, diced (about 1 cup/140g)
  • 1 medium yellow onion, diced (about 1 cup/140g)
  • 1 jalapeño pepper, seeded and minced (adjust to taste – optional)
  • 1/2 cup/120ml apple cider vinegar
  • 1/4 cup/50g granulated sugar
  • 1 tablespoon/15ml yellow mustard
  • 1 teaspoon/5g celery seed
  • 1/2 teaspoon/3g salt, or to taste
  • 1/4 teaspoon/1g black pepper, or to taste
  • 2 tablespoons/30ml chopped fresh parsley (for garnish)

Instructions:

  1. Cut kernels from the corn cobs. (If using frozen, ensure they are thawed.)
  2. Heat olive oil in a large skillet over medium heat. Add the bell peppers, onion, and jalapeño (if using). Sauté until softened, about 5-7 minutes.
  3. Add the corn kernels, apple cider vinegar, sugar, mustard, celery seed, salt, and pepper to the skillet.
  4. Bring the mixture to a simmer, then reduce heat to low. Cook, stirring occasionally, until the corn is tender and the flavors have melded, about 15-20 minutes. Mixture should slightly thicken.
  5. Remove from heat and let the corn relish cool slightly. Stir in the fresh parsley. Taste and adjust seasoning as needed. Serve warm, at room temperature, or chilled.