Simmer 1/2 cup vinegar, 1 teaspoon Kosher salt, 1/3 cup sugar and 1/2 teaspoon each celery seed and yellow mustard seed for two minutes, allow the mixture to cool, then add 1 1/2 cups of corn to the vinegar mixture. Add 1 finely chopped, seeded jalape��o pepper, 1 to 2 chopped green onions and 2 tablespoons diced pimentos to the corn, and stir well to combine the ingredients.Continue Reading
Another option is to brush two ears of corn with olive oil and sprinkle 1 teaspoon cumin, salt and pepper on the corn. Grill the corn for 5 to 8 minutes, and set it aside. In a bowl, combine 2 tablespoons olive oil, 1/2 cup chopped sweet piquante peppers, 1/2 of a chopped red onion, 1/4 cup of chopped sweet pickles, 1/4 cup parsley and 1 diced, seeded red jalape��o pepper.
Cut the corn off the cob, add it to the other ingredients, and stir well to combine. Refrigerate the relish for 30 minutes before serving.
Alternately, bring 1 cup apple cider vinegar, 1 teaspoon Kosher salt and 1/4 cup sugar to a simmer. Continue to simmer until the mixture is reduced to about 1/2 cup, let the mixture cool for 15 minutes and add 1 teaspoon prepared horseradish to the mixture. In a bowl, combine 2 cups corn, two diced zucchinis, 1/2 cup diced tomato, and 1/2 cup diced green onion, add the vinegar mixture, and stir.Learn more about Cooking