Old-fashioned corn-jalapeno relish recipe stands up to any salsa

Corn-Jalapeno Relish (Photo/Carole Cancler)

This corn-jalapeno relish is a nice recipe for beginners. The tapioca thickener is an old-fashioned addition, which can be omitted. The recipe makes just a few jars and it is delicious as a chip dip, as a condiment for hot dogs, or with pork ribs or chicken.

Corn-Jalapeno Relish
Makes 3 half-pint jars

2-4 ears corn, shucked, cooked, and cut off the cob
     (about 2 cups kernels)
4 jalapenos, seeded and diced
1-1/2 cups chopped onion
1-1/2 teaspoons sweet paprika
3 tablespoons quick-cooking tapioca
     (or use 3 tablespoons of wheat flour or masa corn flour or rice flour, or 1-1/2 tablespoons cornstarch)
1 cup commercial 5% white or cider vinegar
1/4 cup honey
1-1/2 tablespoons salt
1/4 teaspoon turmeric
1/4-1/2 cups water, as needed if the relish sticks during cooking

To cook the corn, bring a large pot (6-8 quarts) of unsalted water to a boil. Drop in the shucked ears of corn, turn the heat off, cover, and let the corn steep in the hot water for 6-8 minutes. Remove the corn from the hot water and allow to cool until you can handle it comfortably. Cut the corn from the cob using a sharp knife. How much corn you get from each cob depends on the size of the corn and your cutting technique. I recommend a good chef’s knife for cutting corn from the cob; most corn kernel cutting tools do not work better than a good, sharp knife.

In a medium (2 quart) saucepan, stir together the corn, jalapenos, onion, paprika, tapioca or other thickener, vinegar, honey, salt, and turmeric. Bring to a boil over medium-high heat, reduce heat to medium-low, and simmer gently, uncovered, stirring occasionally for 10 minutes. The mixture will thicken; add water if the mixture clings at all to the pan while stirring. When stirred, the relish should remain fluid, close back on itself, and not leave an open trail behind the stirring spoon.

Remove from heat, cool, cover, and refrigerate. Relish will keep in the refrigerator for 2-3 weeks. Relish may also be packed into sterilized canning jars, processed for 10 minutes in a boiling water bath, and stored up to one year.