Corn And Tomato Relish
20m prep 5m cook 1h 25m ready
About 3 ½ cups This relish goes particularly well with pork. If you wish, you can use 1 ½ cups thawed frozen corn, but be sure to use only good-quality fresh tomatoes.
Let's Prepare
Collect
Gather these ingredients - no prep needed yet.
- 3 ears corn
- 2 tomatoes, finely diced
- 1 small red onion, finely diced
- ½ cup cider vinegar
- ¼ cup diced sweet pickles
- 1 tablespoon sugar
- 1 teaspoon celery salt
- ½ teaspoon black pepper, or to taste
Let's Cook
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Step 1.
Shuck and remove the silks from: 3 ears corn
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Step 2.
Cook in boiling salted water to cover for 1 minute, then drain, and cut off the kernels. Place the corn kernels in a small bowl and add: 2 tomatoes, finely diced; 1 small red onion, finely diced; ½ cup cider vinegar; ¼ cup diced sweet pickles; 1 tablespoon sugar; 1 teaspoon celery salt; ½ teaspoon black pepper, or to taste
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Step 3.
Mix together well, cover, and refrigerate for at least 1 hour before serving to let the flavors meld. This relish will keep, covered and refrigerated, for up to 1 week.
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