Do you have any extra fresh corn?
I didn’t grow the Ruby Jewel Sweet Red Corn, but purchased through our local coop. I have gotten this really sweet delicious corn direct from Colorful Harvest in California, and I will add the recipes to the corn tab.
All the recipes are delicious and if you have a Whole Foods, or Central Market near you, they usually carry the Ruby Jewel Sweet Red Corn. The only problem is that the corn doesn’t last long on their shelves!
Fresh Corn Relish
6 – 8 Half Pint Jars and Lids
1/4 cup + 2 tablespoons Olive Oil, divided
3 3/4 cups Red Bell Peppers, diced
3 cups fresh Hatch Chile Peppers, diced (can substitute with Jalapeños)
1 tablespoon Kosher Salt
4 cups fresh Ruby Jewel Sweet Red Corn (can substitute with any fresh Corn)
1 3/4 cups Red Onion, diced
1 1/2 cups Apple Cider Vinegar
1 1/2 cups Sugar
1/2 teaspoon ground Turmeric
Sterilize the jars and lids.
In a large skillet heat 1/4 cup olive oil on medium-high heat until shimmering. Add the corn and stir occasionally until corn is browned a little, but not burnt. Remove the corn and place in a bowl and set aside.
Heat the remaining oil until shimmering on medium-high heat. Add all the peppers and salt and sauté for about 12 minutes or until caramelized. The peppers will begin to get soft and take on a brownish coloring. Add the corn and cook for about 3-4 minutes longer until the corn is heated throughout. Turn off the heat and add the onion to the corn mixture. Stir well and keep covered.
In a saucepan, combine the vinegar, sugar, and turmeric over medium heat. Bring to a boil, stirring occasionally until all the sugar is dissolved. Pour the liquid into the corn mixture and stir until mixed.
Divide between the jars and process as per your canning method. I place in a pot of boiling water for 15 minutes and then remove and place on dish towels until the lids pop and seal.