“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.”
READY IN:
1hr 25mins
SERVES:
6-8
YIELD:
4 cups
UNITS:
US

Ingredients Nutrition

Directions

  1. Place the corn, onions, and bell pepper in a heavy-bottomed saucepan.
  2. In a mixing bowl, whisk together the sugar, vinegar, salt, celery seed, and mustard powder until the sugar and mustard are dissolved.
  3. Pour the vinegar mixture over the vegetables in the pan and bring to a simmer over medium-high heat.
  4. 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.
  5. Let the relish cool.
  6. Add the parsley and mix well.
  7. Serve immediately or cover the bowl and keep refrigerated until ready to use.

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