Preparation info
  • Makes About

    6½ Pints

    • Difficulty

      Easy

Appears in

By John Martin Taylor

Published 1992

  • About

This corn relish is very vinegary. I never add the sugar often called for in corn relishes because I use not only sweet modern varieties of corn, but local Wadmalaw Sweet onions as well. Use the sweetest corn and onions you can find to make this relish and make a small batch the first time around. Small batches not only are easier to handle but also are easier to season to taste.

Serve this condiment with poultry, tossed into salads, or with b