Sweet Corn Salsa

print recipe print recipe | FavoriteLoadingAdd to my recipe box

This makes about 6 cups and keeps in the refrigerator for at least 4 weeks. It is more of a relish than a side but it brightens up the plate and adds flavor to everything it touches.

6 cups fresh corn kernels (usually requires 8 to 10 ears corn)
1 small head cabbage, chopped
1 red pepper, chopped
1 cup cider vinegar
½ cup sugar
½ small onion, minced
2 teaspoons celery seed
2 teaspoons mustard seed
1 teaspoon salt
1 teaspoon cumin seed
½ teaspoon turmeric
1/8 teaspoon crushed red pepper

Optional: chopped fresh cilantro

In a medium Dutch oven, combine all ingredients and bring to a boil. Reduce heat and simmer, uncovered, until vegetables are soft – about 20 minutes. Cool and pour into airtight containers. Store in refrigerator. Best served at room temperature. I like to stir in a little fresh cilantro right before serving – depends on your menu and your guests.

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>