For a side dish that’s deliciously out of the ordinary, look no further than this corn relish recipe!

Note: this is an adaptation of a recipe found in The Southern Heritage Gift Receipts Cookbook.

Ingredients:

• 9 cans of corn (or, seasonally, 18 ears of fresh corn)
• 7 quarts of water
• 1 chopped small head of cabbage
• 1 cup of chopped onion
• 1 cup of chopped, seeded green pepper
• 1 cup of chopped, seeded sweet red pepper
• 1 ½ cups of sugar
• 2 tablespoons of dry mustard
• 1 tablespoon of celery seeds
• 1 tablespoon of mustard seeds
• 1 tablespoon of salt
• 1 tablespoon of ground turmeric
• 1 quart of white vinegar
• 1 cup of water

Directions:

1. If using ears of corn, be sure to remove the husks and the silk just before cooking.
2. Bring 7 quarts of water to a boil in a stockpot preferably made of stainless steel.
3. Add in the corn and allow it to boil for 5 minutes, then drain.
4. Cut the corn from the cob to measure about 2 quarts. If using canned corn, proceed to step 5.
5. Combine the corn kernels and the remaining ingredients in the stockpot. Allow to boil until just bubbling.
6. Reduce the heat and allow the mixture to simmer, uncovered, for 20 minutes while stirring frequently.
7. Quickly ladle the resulting corn relish into hot, sterilized jars, leaving a ½-inch space at the top.
8. Remove the air bubbles, and tightly cover with metal lids.
9. Process the jars in a bath of boiling water for 15 minutes, allow to cool, then serve according to preference.

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