Relish with fried corn
Votes: 1
Time: 1 hour 10 min.
Grilled corn imbues this relish with a rich summer flavor, combining sweetness, tartness, and a hint of smoke. The kernels are cut from the cob and tossed in a tart sauce made from apple cider vinegar, sugar, mustard seeds, and turmeric, reduced in a pan. The relish also includes cucumbers and bell peppers. The vegetables are cut into pieces roughly the same size as the corn kernels and thoroughly dried before adding to the sauce. Serve chilled and pairs perfectly with a variety of dishes, including sandwiches.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 4 ears of corn, husked
- 1 cucumber, diced
- 1 small red bell pepper, diced
- 2 tbsp. apple cider vinegar
- 0.5 cups of sugar
- 1 tbsp mustard seeds
- 0.5 tsp ground turmeric
- 3 green onions, chopped
We recommend
Recipes with similar ingredients: corn, vegetable relish, sweet pepper, cucumbers, apple cider vinegar, mustard seed, green onions, turmeric
Cooking the dish according to the recipe:
- Preheat the grill to high heat. Grill the corn, turning, until golden brown on all sides, about 8 minutes; let cool slightly, then trim the kernels.
- Combine the cucumber and bell pepper in a colander with 2 teaspoons of salt. Drain for 30 minutes, then pat dry with paper towels.
- In a large skillet, combine the apple cider vinegar, sugar, mustard seeds, turmeric, and 1 tablespoon salt and bring to a boil. Reduce heat and simmer until the liquid has reduced to about 1 cup, 8-10 minutes. Add the cucumber and bell pepper; cook until softened, 3 minutes. Stir in the corn and green onions and let cool. Refrigerate the relish until ready to serve.
Exit: 4 tbsp.
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