Homemade Corn Relish Loaded with ProbioticsUpdated: July 27, 2018 Condiment & Sauces, Fermented Sauces
This time of year, corn relish is a fabulous condiment to serve with those grassfed burgers sizzling on the grill.
This particular recipe for homemade corn relish adds the bonus of fermentation to the mix which makes this healthy condiment easy to digest and full of probiotics and enzymes with an extra boost of nutrition.
If you are low carbing it, homemade 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.
Homemade Corn Relish
This recipe for corn relish uses the Nourishing Traditions method of lacto-fermentation. Be sure to source nonGMO corn as genetically modified “fresh” corn is now being sold in supermarkets!
Corn Relish Recipe
Traditional recipe for corn relish that is lightly fermented to add probiotics, enzymes and a boost of nutrition to an already delicious condiment.
Seed and chop jalapeno pepper (wear gloves). 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.
Transfer ingredients to a wide mouth, one quart mason jar and press down once again with a meat hammer or pounder to allow juices to cover. Keep relish at least 1 inch below the top of the jar.
Homemade corn relish will last a month or more in the refrigerator.
More Ways to Enjoy Corn
Limewater soaked corn is particularly nutritious and was practiced traditionally to make vitamin B3 in the corn more bioavailable.
More Fermented Condiment Recipes
Sarah, The Healthy Home Economist
Sarah Pope has been a Health and Nutrition Educator since 2002. She serves on the Board of Directors for the Weston A. Price Foundation.
Sarah was awarded Activist of the Year at the International Wise Traditions Conference in 2010.
Sarah earned a Bachelor of Arts (summa cum laude, Phi Beta Kappa) in Economics from Furman University and a Master’s degree in Government (Financial Management) from the University of Pennsylvania.
Mother to three healthy children, blogger, and best-selling author, she writes about the practical application of Traditional Diet and evidence-based wellness within the modern household. Her work has been featured by USA Today, The New York Times, National Review, ABC, NBC, and many others.