Friday, July 29, 2011

Corn and tomato relish (p. 949)

Tart corn relish (p. 949) is perfect for people with a lot of fresh garden veggies. I blanched three ears of corn in boiling water and cut off the kernels (nothing is better than fresh Iowa sweet corn). I mixed the corn with tomatoes, red onion, sweet pickles, cider vinegar, sugar, celery seeds, salt and pepper:

Dad took one bite and proclaimed it the worst thing he had ever eaten.

I don't know how to describe the flavor--I didn't think it was nearly as bad as he did--but the sweet corn, tangy vinegar, acidic tomato, and sugar did mix in an odd way. Way too many flavors were competing for the spotlight.

Dad and I were splitting everything we made--he was keeping half and I was taking half back to mom's house (and, ultimately, all the way back to Colorado). As I was driving home he called me and pointed out that I had forgotten to take the hated corn relish (a point I thought was hilarious) which had been forgotten because it was in the fridge. Apparently the flavor mellowed, because dad said that the next day it was actually really good (why he kept eating something he hated is a mystery). So I recommend giving the flavors a day or two to meld.

This recipe is vegan, too, so it would be a good vegan side dish if you needed one.

Short post! So a question--what do you think of when you hear the word "relish"?

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