Corn Relish

A colourful corn relish that tastes even better second day. I developed this recipe years ago when my Pennsylvania born husband requested something "like the Amish make."

This is not traditional Amish corn relish (I doubt very much they make use of Kalamata olives) but it is pretty tasty nonetheless. Traditional corn relished would have been cooked and subsequently canned rather than eaten fresh. All of the preserved corn relishes I've tasted over the years (strangely, I've tasted a fair number of them) have some sort of thickener that makes them slightly viscous-mine does not. It isn't a matter of better or worse, simply a different style.

Because I use cilantro in mine, it needs to be eaten within a few days or the leaves begin breaking down and become unpleasant. While the relish is terrific second and third day-after that you may wish to pluck the cilantro out.

You Will Need:

1 package frozen corn (tinned corn will work, but then you will want to cut the salt in the recipe) cooked and drained
2-3 tablespoons diced, roasted red pepper
1 small red onion-diced
3 tablespoons chopped cilantro
4-5 chopped Kalamata olives
1/8 teaspoon powdered mustard
¼ cup olive oil
½ cup cider vinegar
1-tablespoon sugar
¼ teaspoon black pepper

Toss it together and let sit in refrigerator at least eight hours before serving.