Recipes

Recipe: Corn & cucumber relish

Recipe: Corn & cucumber relish

Image: Maya Visnyei & Edward Pond / Food styling: Claire Stubbs / Prop styling: Ann Marie Favot & Lara McGraw

Recipes

Recipe: Corn & cucumber relish

Featuring sweet corn kernels and diced cucumber, this relish deserves to be your No. 1 topping for burgers and 'dogs. 

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INGREDIENTS

  • 2 cups fresh corn kernels (cut from 4 cobs) 
  • 2 cups white vinegar
  • 1 cup finely diced red bell pepper (about 1 pepper)
  • 1 cup finely diced red onion
  • 1 cup diced english cucumber (about 1 small cucumber)
  • 2 finely diced jalapeño peppers
  • 3/4 cup granulated sugar 
  • 2 tbsp kosher salt
  • 1 tbsp fennel seeds


DIRECTIONS

1 Bring all the ingredients to a boil in a large pot over high heat. Reduce the heat to medium and gently simmer for 20 to 25 minutes, stirring occasionally, until most of the liquid has absorbed and the vege­tables are tender. Remove from the heat and let cool. Transfer to a dish and serve immediately on beef, salmon or tuna burgers with Boston lettuce and mayon­naise on a soft brioche bun. Relish will keep for two weeks in the refrigerator in an airtight container.

Prep & cook time: 40 minutes
Makes: 4 cups

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Recipes

Recipe: Corn & cucumber relish

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