Neiman Marcus' Northpark Corn Relish

"This is a popular side dish, typically served with sandwiches, at various Neiman Marcus restaurants. It also makes a great corn salsa with a little less sugar, but a finely chopped jalapeno and/or a dash of tapatio sauce added to the relish. Recipe from Neiman Marcus Taste."
 
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Ready In:
1hr 25mins
Ingredients:
9
Yields:
4 cups
Serves:
6-8
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ingredients

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directions

  • Place the corn, onions, and bell pepper in a heavy-bottomed saucepan.
  • In a mixing bowl, whisk together the sugar, vinegar, salt, celery seed, and mustard powder until the sugar and mustard are dissolved.
  • Pour the vinegar mixture over the vegetables in the pan and bring to a simmer over medium-high heat.
  • Turn the heat down to medium-low and simmer, uncovered, for about 1 hour, until the liquid has just evaporated and the relish has an attractive sheen; be careful not to allow it to burn.
  • Let the relish cool.
  • Add the parsley and mix well.
  • Serve immediately or cover the bowl and keep refrigerated until ready to use.

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RECIPE SUBMITTED BY

I live in a wooded hillside area of Los Angeles where it feels like being out in the country. I grew up in Rhode Island, and came to LA after graduating from URI. I recently retired from my job as an environmental specialist. So now I have time to collect internet recipes. My hobbies & interests are aquatics, shell collecting, my cats, feeding stray cats, home improvement projects and cooking. I love to travel and, years ago, lived in Mexico for several months. My favorite cookbooks are the ones written by Diana Kennedy; they are all great; and I have them all, some signed by her when I was enrolled in her cooking classes. I have a lot of cookbooks; some of my other fave authors and their books are: Madhur Jaffrey (especially World Vegetarian, World of East Vegetarian Cooking and A Taste of the Far East), Faye Levy, Martha Rose Shulman (especially Mediterranean Light, Provencal Light and Mexican Light) and Paula Wolfert.
 
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