5 large ears fresh sweet corn, shucked
2 tablespoons brown sugar
1 cup cider vinegar
⅔ cup water
2 small cloves garlic
½ teaspoon cumin powder
2 teaspoons Dijon mustard
1 to 1½ cups diced red bell peppers
1 medium jalapeno pepper, minced
½ cup scallion whites, minced
Optional garnish: 3 tablespoons cilantro leaves
- Bring large pot of salted water to a boil.
- Prepare an ice bath by putting 2 to 3 cups of ice cubes in a large wide bowl and adding 2 to 3 cups of cold water.
- Blanch the corn ears for 4 to 5 minutes. Immediately place the ears into the ice bath with tongs.
- When the ears are cold, place them on a clean dry dishtowel. Remove the kernels from the cob with a sharp knife and place them in a large bowl.
- In a medium saucepot, bring the cider, water, sugar, cumin, mustard and the garlic cloves to a boil. Cook while stirring for about 2 minutes.
- Remove the garlic cloves from the mixture and dispose of them.
- Add the bell peppers, jalapeno and scallions to the corn kernels.
- Pour the hot liquid mixture over the corn mixture.
- Toss thoroughly, cover and refrigerate overnight, stirring occasionally.
- Place the relish in a tight sealing container. Bring to room temperature before serving. Garnish as desired.
Note: May be stored for up to a week.