If you love relish as a condiment, you must try homemade corn relish. Â 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 Recipe
Traditional recipe for corn relish that is lightly fermented to add probiotics, enzymes and a boost of nutrition to an already delicious condiment.
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
-
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.
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.
Â
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
Sarah, The Healthy Home Economist
And a great majority of it is genetically modified
Mmm… I am such a corn-aholic — can’t wait to try this! I don’t even generally like a whole lot of extras on burgers, but this sounds so perfect!
Great idea lacto-fermenting corn! When I first saw the topic of corn relish, I thought, “No, no; way to hard to digest!” But your recipe is just the ticket! I should have known you’d have whey in it! ;-)Thanks! It would be good on anything!
Corn is a problem to digest in many cases, but LF it really does improve the digestibility considerably.
Sounds like a crunchy, healthy and delicious topping for burgers, chicken or fish!
I’ve only ever had this on burgers, but your comment gets me thinking that I really need to branch out and try it chicken and fish too! Thanks!
Corn is indeed very yummy, but don’t forget it’s full of fungus, starch and sugar.
I will try this next week, Thanks!
How long will it last in the fridge?
Hi Vicki, I’ve always used it up long before it went bad, but I’m guessing its similar to other LF recipes which would be at least a few months.
Looks yummy. I am going to make this later.
Thanks
Dawn
I love corn, but we are trying not to eat too much of it since we also are low carbing. I do want to make this because I love trying lacto fermented recipes.
Sounds like a great relish to try! I’ll have to see if I can pick up some corn at the farmers market this week.
I’m making pickles and maybe relish today myself – not lactofermented, however.
I have cut out grains and dairy and starches such as corn, potatoes, beans etc. for myself. I usually use my LF salsa as a topping–yum! Do you think the corn would be ok for me if LF?
Also, I’ve noticed since we cut out the junk from our diet that no one is really interested in eating corn or beans anymore–corn on cob, bean soup or chili, eg. When I make them for dinner, they eat an obligatory portion and won’t eat it again as leftovers. So our chickens get them! What would the reason be–and mine is not a family of picky eaters.
Hi Cindy .. it depends on if you are on GAPS or SCD or not to heal your gut. If you are not on these temporary healing diets, then sure the corn relish is probably fine. Just try a bit – maybe make a 1/2 recipe and try it and see. I find I digest it beautifully and corn is not something I much of at all. It basically is not in my diet anywhere except for this time of year on occasion because so much beautiful organic corn is in season and I love to eat what is in season.
I’m doing the elimination to reduce inflamation and to heal my gut. I have been trying to get to the GAPS book and diet plan but haven’t had the time. So to start I’ve eliminated grains and dairy and doing LF foods, Kefir, starting some Kombucha, mostly organic fruits and veggies, eating good fats and using whole foods/real food. I’m starting out slowly to be acclimated somewhat when I finally get to GAPS. I believe I read that you’re supposed to eliminate all fruits and sugars while on GAPS (is this true?).
Thanks.
Sugar is not allowed on GAPS – only honey as a sweetener. But fruit is definitely allowed. Good luck on GAPS – it’s an awesome journey!
Magda
mygapsmusings.wordpress.com
thanks for the tip, magda. I’ll check out your blog!