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
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Seed and chop jalapeno pepper (wear gloves). Chop onion, tomato and cilantro. Cut fresh corn off the cobs.
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Place vegetables, corn, and remaining ingredients in a large bowl and pound lightly with a meat hammer or wooden pounder to release juices.
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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.
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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.
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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
Sarah, Do you cook the corn before cutting it off the cob? The color on the corn in the photo looks to me more like cooked corn rather than raw, but no mention of cooking or blanching is made in the recipe.
I made this over the weekend and it is delicous! Is there a similar way to make salsa? I really appreciate your website!
there’s no such thing as “wild canola” canola comes from RAPEseed, canola is an Acronym:
there’s no such thing as “wild canola” canola comes from RAPEseed, canola is an Acronym:
Yes, I agree that “Pandora is out of the box”, but we can never give up. We must be vigilant, as the alternative is a virtual black hole! THEY DON’T KNOW what the long term effects are going to be. Seems incredible that, for the love of money, they would sell everyone down the river. Do they really think that their own families won’t be affected? I pray that God will have mercy on us, as there has never been a time when our entire food supply, water included, has been on such a dangerous precipice. Thank you Sarah for watching out for us and helping spread the word. God bless.
I don’t think there is any way to stop the contamination now …
Oregon has wild GMO canola growing in the ditches along the roads. Japan has GMO canola also growing loose and they don’t allow GMO to be grown there. But they import GMO canola from Canada and it got loose somehow anyway.
Oh my. That is awful. Imagine that this level of contamination has happened in less than 15 years.
Heirloom corn growers are reporting that it’s getting harder and harder to grow heirloom non-GMO that is not already contaminated with GMO pollen. It’s getting into the atmosphere and even reaching remote places. Baker Creek seeds tests their’s and they are seeing this happening, too. I buy from them because they test for GMO. Grow your own – under cover in a greenhouse if possible. Yeah, it’s getting that bad. Ark. rice growers had their non-GMO rice fields contaminated by GMO rice pollen from Louisiana. They just won a big law suit last week (years to get there) against Bayer. One of the growers (a friend of our’s) told us that they will never be able to completely get rid of it ever again. Pandora’s box…
Yes, which is a good reason to buy organic then you can be sure it’s not GM.