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corn relish

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.