This time of year, corn relish is a fabulous condiment to serve with those grassfed burgers sizzling on the grill. This recipe adds the bonus of lactofermentation which makes this burger topping easy to digest and full of probiotics to boot.
If you are low carbing it, corn relish on your bunless burger provides a touch of starch that adds satisfaction to the meal that sometimes seems missing when you skip the bread.
LactoFermented Corn Relish
Adapted from Nourishing Traditions Cookbook
4-5 organic corn cobs
1 small organic tomato
1 small organic onion
1/2 organic red pepper
2 TBL fresh cilantro leaves or 1/2-1 TBL dried cilantro
1/4 tsp red pepper flakes
1 TBL sea salt
4 TBL liquid whey (Do not sub powdered whey. If no liquid whey is on hand, you may use one more TBL of sea salt instead)
Seed and chop red pepper. Chop onion, tomato and cilantro. Cut fresh corn off the cobs. Place vegetables, corn, and remaining ingredients in a large bowl and pound lightly with a meat hammer or wooden pounder to release juices.
Place ingredients in a wide mouth, one quart mason jar and press down with the pounder to allow juices to cover. Keep relish at least 1 inch below the top of the jar. Cover tightly with lid and leave on the counter for 2-3 days and then refrigerate.