Sweet Corn Relish

This tangy corn relish recipe offers a Tex-Mex flavor that is perfect for topping nachos or adding to chimichangas. The short fermentation time allows the corn to retain its natural sweetness, but it is important to note that this relish is not suitable for long-term storage as the sweetness will gradually give way to sourness. For a different twist, you can omit the cilantro and chile and instead include ½ teaspoon of celery seed.

Yield: About 1 quart
(fermentation vessel: 1 quart)

INGREDIENTS:

• 3 cups raw sweet corn kernels (from 5 or 6 ears); if using frozen, add 1 tablespoon of fermented sauerkraut brine or pickle juice
• 1 red bell pepper, finely diced
• 1 red onion, finely diced
• ½ cup finely diced zucchini
• 1 serrano or jalapeño chile, finely diced (optional)
• 3 tablespoons chopped cilantro
• 1–1½ teaspoons unrefined sea salt
• 1 tablespoon raw honey

INSTRUCTIONS:

1. In a bowl, combine the raw sweet corn kernels, diced red bell pepper, diced red onion, diced zucchini, diced serrano or jalapeño chile (if using), and chopped cilantro.
2. Sprinkle 1 teaspoon of unrefined sea salt over the mixture and use your hands to work it in.
3. At this stage, you should notice some brine building at the bottom of the bowl. If there isn’t enough liquid, you can add a bit of brine from a previous ferment or some lemon or lime juice.
4. Press the corn mixture into a jar or crock, ensuring that it is tightly packed.
5. More brine will be released as you press down the vegetables, and you should see brine above the veggies.
6. Place a quart-sized ziplock bag on top of the ferment, pressing it down onto the surface.
7. Fill the bag with water, seal it, and use it as both a follower and weight.
8. Set the jar or crock aside on a baking sheet in a location out of direct sunlight but nearby for 3 to 4 days.
9. Check the ferment daily to ensure the vegetables remain submerged. If necessary, press down on the vegetables to bring the brine back to the surface.
10. It is normal to see some scum on the surface, but if you have any concerns, consult the appendix for guidance.
11. On day 3, you can start testing the ferment to see if it’s ready. It should have a slightly sour taste while still retaining some of the sweetness of the corn.
12. Once the desired flavor is achieved, add the raw honey to the relish.
13. If you don’t plan to serve the corn relish immediately, transfer it to a sealed jar and store it in the refrigerator.
14. This ferment will keep refrigerated for about 1 month.

CREATE YOUR OWN RECIPES:

In our research, we have come across references to old-school preservation methods involving crocks of corn cobs floating in salt brine—pickled corn on the cob! While we have not conducted this experiment ourselves, if you’re up for the challenge, you can clean and cut the cobs crosswise into halves or quarters and then submerge them in Basic Brine. Remember the mantra: submerge in brine, and all will be fine.