Updated Thursday, November 18th, 2010
Yield: Serves 12
Lively with spices, this quick and easy corn relish is wonderful spooned atop grilled hamburgers.
1. Drop the corn into a large pot of boiling water. Partially cover the pot and cook at a gentle bubble for 3 minutes or until the kernels are crisp-tender. Remove from the pot and drain in a colander. When the corn is cool enough to handle, cut the kernels from the cobs.
2. Meanwhile, combine the water, vinegar, sugar, and salt 10 a large saucepan. Stir in the celery seed, mustard seed, turmenc, and Tabasco. Stir in the green and red bell peppers and onions. Bring to a gentle bubble and cook, uncovered for 10 minutes.
3. Stir in the corn and cilantro and increase the heat. Cook, stirring, until almost all the liquid is evaporated. Transfer to a large bowl. Cover and refrigerate until thoroughly chilled.
In this issue: Summer Off the Beaten Path
Comments maybe edited for length and clarity.
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