Corn Relish

Martha Stewart Living

Makes 2 quarts

    6 ears fresh corn shucked                                      
    1 1/2 cups cider vinegar                                       
    3 tablespoons sugar                                            
    1/2 teaspoon tumeric                                           
    3/4 teaspoon dry mustard                                       
    1 tablespoon mustard seeds                                     
    1 teaspoon salt                                                
    1 dried bay leaf                                               
    4 cups cabbage (ab. 1/2 lb.) chop into 1/2 in. pieces          
    2 red bell peppers fine dice                                   
    1 lg. red onion fine dice                                      

This colorful relish is delicious with grilled chicken or shrimp. It also pairs well with the piquant flavors of quesadillas or crab cakes.

Fill a medium pot with water and bring to a boil. Add corn; cook until kernels are tender, about 4 minutes. Use tongs, transfer corn to a platter; let cool.  Discard all but 3 cups cooking water. Use a sharp knife to shave kernels from cob (to yield about 3 cups); set aside.

Add vinegar, sugar, turmeric, mustard powder, mustard seed, salt, and bay to pot. Bring to a simmer over medium high heat. Add cabbage, red peppers, onion, and corn kernels; stir to combine.  Bring to a boil; immediately remove from heat, and let stand 5 minutes.

Strain mixture, and let liquid and vegetables cool in separate bowls; discard bay leaf. When cool, strain liquid through a fine sieve into bowl with vegetables.

Serve relish chilled or at room temperature, using a slotted spoon to leave liquid behind. Store in an airtight container in the refrigerator.