Name: Spicy Corn Relish with Poblano and Red Jalapeño
Total time: PLACEHOLDER
Ingredients: ⅔ cup cider vinegar; 2 tablespoons water; 2 tablespoons sugar; 1¼ teaspoons pickling salt; ½ teaspoon cumin seeds; ⅛ teaspoon ground coriander; 1 poblano chile , stemmed, seeded, and cut into ¼-inch pieces; 1 red jalapeño or Fresno chile , stemmed, seeded, and chopped fine; ½ small onion , chopped fine; 2 ears corn , kernels cut from cobs (1½ cups)

Why This Recipe Works

We wanted a tangy corn relish to use as an alternative to the classic cucumber relish. Several recipes we tried called for cooking the corn before packing them into jars. We found that these methods produced overcooked, rubbery kernels. To keep the corn fresh and crisp, we used raw corn and let the warm pickling brine do its work in the jar. We stripped the kernels from the cobs, simmered our aromatics in vinegar until they softened, and stirred in the corn off the heat. To punch up the flavor of the relish, we used poblano peppers and added red jalapeño chiles for a hint of heat and bright color. Cumin seeds and ground coriander added the right amount of spice without overpowering the mild corn flavor, and 2 tablespoons of sugar brought out the natural sweetness of the corn and helped balance the tangy vinegar.

Before You Begin

You can substitute kosher salt or canning salt for the pickling salt. This bright condiment adds a summery flair to hot dogs, burgers, and sandwiches. Any heatproof container with a tight-fitting lid can be used in place of the jars.

Instructions

Bring vinegar, water, sugar, salt, cumin seeds, and coriander to boil in Dutch oven over high heat. Add poblano, jalapeño, and onion; reduce heat to medium; and simmer until softened, about 5 minutes. Off heat, stir in corn.

Run two 1-cup jars under hot running water until heated through, 1 to 2 minutes; shake dry. Use ladle to portion relish into jars.

Let relish cool completely and serve. (Relish can be covered and refrigerated for up to 1 month.)