You know one of the reasons why hot dogs are such favorites with kids? Well, at least when I was a kid we got to choose our own toppings. The act of getting the toppings on just right, without making a complete mess, was challenging. But we had such a feeling of accomplishment, keeping the mustard or ketchup inside of the bun instead of all over the floor.
Of course, eating the hot dog was another matter. Hard to avoid that mess. ;-)
My favorite topping, next to mustard of course, was sweet relish, which I would pile on with gusto. I do believe the reason they wrap hot dogs in paper at ball games is to catch the relish, so you can still eat it, and not waste a morsel. Right?
This recipe is for a sweet corn relish which, I’m happy to announce, is delicious served over hot dogs. (That is if you are a relish-on-your-hot-dog kinda person.)
I’m at a loss as to how else to eat it. Maybe on a taco? Or with pork? I’ve been dipping into the jar in the fridge with a spoon for an afternoon snack. Anyway, beautiful big ears of fresh corn have been plentiful at the market lately and I just couldn’t resist.
You can easily double this recipe.
- 1 large cucumbers, peeled, seeded, roughly chopped
- 2 cups of chopped onions
- 1 red bell peppers, seeded and chopped
- 4 cups corn kernels (cut from 4-6 ears, depending on how big the ears are)
- 2 plum or Roma tomatoes, diced the size of a corn kernel
- 1 red or green serano chile peppers, seeded and minced
- 1 1/4 cups sugar
- 2 Tbsp Kosher salt
- 1/2 teaspoon black pepper
- 1 1/2 cups apple cider vinegar (5% acidity)
- 1/2 teaspoon turmeric
- 2 teaspoons mustard seeds
- 1/2 teaspoon ground cumin
1 Working in batches if necessary, pulse the cucumbers, onions, and bell peppers in a food processor just 3 or 4 pulses, so they are still distinguishable from each other, not puréed.
2 Place mixture in a medium-sized (4 to 6-quart), thick-bottomed pot. Add the corn, tomatoes, serano chiles, sugar, salt, pepper, vinegar, turmeric, mustard seed, and ground cumin. Bring to a boil. Reduce heat to a simmer. Cover and cook for 25 minutes.
3 Spoon the corn relish into clean jars and seal. Will last for 4-6 weeks refrigerated.
If you would like to store your pickles outside of the refrigerator, sterilize canning jars before canning, and process the relish-filled jars in a hot water bath for 15 minutes after canning. Review more detailed canning instructions in our recipe for bread and butter pickles.
Serve with hot dogs, in tacos, or with pork.