- 8 large ears of corn, for about 4 cups of kernels
- 2 6-ounce red peppers, for about 2 cups diced
- 2 6-ounce red onion, for about 2 cups diced
- 1 teaspoon kosher salt
- ¾ cup brown sugar
- 2 teaspoons turmeric
- 1 tablespoon mustard seed
- 1 ½ cups white vinegar
- 1 cup water
- 1 bunch (about 1 ounce) cilantro, chopped
- Shuck the ears of corn. One at a time, stand a shucked ear on its end in a large pot or bowl. Using a sharp knife, saw down the side of the cob, freeing the kernels. Repeat with the other sides of the cob. It’s a messy job but goes fast.
- Cut the top and bottom off pepper, remove stem and cut flesh away from seeds. Discard seed and stem. Cut pepper into ¼-inch strips and stack together. Turn 90 degrees and cut into a ¼ inch dice.
- Peel the red onions. Cut the onions in half from top to bottom. Then take each half and make ¼ inch slices across the onion half carefully holding it to keep it intact. Spin onion 90 degrees and cut around the radius of the onion slightly changing the angle of the knife with each cut to make ¼ inch dice. Repeat with rest of onions.
- In a bowl, mix together 1 teaspoon salt, ¾ cup brown sugar, 2 teaspoons turmeric, and 1 tablespoon mustard
- Place the corn, the onions, the pepper, the dry ingredients, the 1-1/2 cup vinegar and 1 cup water in a 6-quart pot. Bring up to a simmer on medium high heat then lower temperature and simmer for about 25 minutes or till most of the liquid is cooked out.
- Take the pot off the stove and mix in 1 bunch chopped cilantro.
- You can can the relish at this point following standard canning instructions found in cookbooks and with various pieces of canning equipment. Or, you can portion the relish up into freezer bags and keep frozen until ready to use.