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?
Sweet Corn Relish: A Condiment For Snacking
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 corn-relish-on-your-hot-dog kinda person.)
I'm at a loss as to how else to eat corn relish. 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 canning corn relish this summer.
Ways to Use This Relish
Besides hot dogs, try this on burgers, spooned onto a pulled pork sandwich, served with a cheese board, or tucked into a grilled cheese sandwich.
More Recipes for Summer Canning
- Easy Refrigerator Pickles
- Pickled Okra
- Green Tomato Chutney
- Bread and Butter Pickles
- Marinated Red Bell Peppers
To Can or Not to Can
This makes quite a bit of relish, so it's useful to water bath can it for long-term storage at room temperature. If you choose not to can the relish, it'll keep in the refrigerator for at least a month or so, perhaps longer. We've not tried freezing it.
You can easily double this recipe.
1 large cucumber, peeled, seeded, roughly chopped
2 cups chopped onions
1 red bell pepper, seeded and chopped
4 cups corn kernels (cut from 4 to 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 serrano pepper, seeded and minced
1 1/4 cups sugar
2 tablespoons Diamond Crystal kosher salt, or 1 tablespoon Morton's kosher salt or sea 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
- Food processor
Pulse the cucumbers, onions, bell peppers:
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.
Combine with the remaining ingredients and simmer:
Place the mixture in a medium (4 to 6-quart) thick-bottomed pot. Add the corn, tomatoes, serranos, sugar, salt, pepper, vinegar, turmeric, mustard seed, and ground cumin. Bring to a boil. Reduce the heat to a simmer. Cover and cook for 25 minutes.
Scoop into jars:
Spoon the corn relish into sterilized jars and seal. The relish will last for 4 to 6 weeks refrigerated.
If you would like to store your relish outside of the refrigerator, follow the procedures for water bath canning, then process the relish-filled jars in a hot water bath for 15 minutes after canning.
Because the jars are processed for longer than 10 minutes, there's no need to sterilize them first. They do, however, need to be hot.
Serve with hot dogs, in tacos, or with pork.
|Nutrition Facts (per serving)|
|Servings: 48 to 64|
|Amount per serving|
|% Daily Value*|
|Total Fat 0g||0%|
|Saturated Fat 0g||0%|
|Total Carbohydrate 7g||3%|
|Dietary Fiber 0g||2%|
|Total Sugars 5g|
|Vitamin C 4mg||22%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|