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Healthy Home Economist / Archives / Recipes / Sauces / Condiment & Sauces / Homemade Corn Relish Loaded with Probiotics

Homemade Corn Relish Loaded with Probiotics

by Sarah Pope / Affiliate Links ✔

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  • Homemade Corn Relish+−
    • More Ways to Enjoy Corn
    • More Fermented Condiment Recipes
  • Corn Relish Recipe

corn relishIf you love relish as a condiment, you must try homemade corn relish.  Not only is the mix of flavors incredibly tantalizing, but the slight crunch and texture of the corn adds tactile delight to the culinary experience as well.

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
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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.

Author Sarah Pope

Ingredients

  • 4-5 corn cobs preferably organic
  • 1/2 jalapeno pepper preferably organic
  • 1 tomato small, preferably organic
  • 1 onion small, preferably organic
  • 2 Tbl fresh cilantro leaves
  • 1/4 tsp red pepper flakes
  • 1 Tbl sea salt
  • 4 Tbl liquid whey

Instructions

  1. Seed and chop jalapeno pepper (wear gloves). Chop onion, tomato and cilantro. Cut fresh corn off the cobs.

  2. Place vegetables, corn, and remaining ingredients in a large bowl and pound lightly with a meat hammer or wooden pounder to release juices.

  3. 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.

  4. Homemade corn relish will last a month or more in the refrigerator.

Recipe Notes

Substitute red pepper or banana pepper if you wish a slightly less hot relish.

2 tsp dried cilantro may be substituted for fresh cilantro in a pinch.

Do not substitute powdered whey for the liquid whey. If no liquid whey is on hand, you may use one more tablespoon of sea salt instead.

 

More Ways to Enjoy Corn

If you love corn and would like other healthy ideas for enjoying it, try these recipes for making stovetop popcorn, heirloom popcorn, and corn flakes cereal.

Limewater soaked corn is particularly nutritious and was practiced traditionally to make vitamin B3 in the corn more bioavailable.

More Fermented Condiment Recipes

Fermented homemade ketchup

Homemade teriyaki sauce

Fermented mustard

Fermented cilantro salsa

 

Sarah, The Healthy Home Economist

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Category: Condiment & Sauces, Fermented Sauces
Sarah Pope

Sarah Pope MGA has been a Health and Nutrition Educator since 2002. She is a summa cum laude graduate in Economics from Furman University and holds a Master’s degree from the University of Pennsylvania.

She is the author of three books: the bestseller Get Your Fats Straight, Traditional Remedies for Modern Families, and Living Green in an Artificial World.

Her four eBooks Good Diet…Bad Diet, Real Food Fermentation, Ketonomics, and Ancestrally Inspired Dairy-Free Recipes are available for complimentary download via Healthy Home Plus.

Her mission is dedicated to helping families effectively incorporate the principles of ancestral diets within the modern household. She is a sought after lecturer around the world for conferences, summits, and podcasts.

Sarah was awarded Activist of the Year in 2010 at the International Wise Traditions Conference, subsequently serving on the Board of Directors of the nutrition nonprofit the Weston A. Price Foundation for seven years.

Her work has been covered by numerous independent and major media including USA Today, ABC, and NBC among many others.

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Reader Interactions

Comments (31)

  1. Sara

    Aug 7, 2015 at 10:15 pm

    Can the relish be safely made replacing the whey with additional salt? Sally Fallon points out in her book that fermented foods made with fruits need the whey to be properly preserved. Tomato is a fruit and wondered if you’ve had any issues exchanging the whey for more salt.

    Reply
  2. Michael @ BlueberryChuckle

    Jun 26, 2012 at 7:40 pm

    Interesting on the fermentation part. I have corn relish that I bought (silly me) in my cabinet now, and it actually sounds great with a burger right about now!

    Reply
  3. Kimberly Pender Wiezycki via Facebook

    Jul 10, 2011 at 6:14 pm

    My husband LOVED this recipe! Thank you!

    Reply
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