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Recipe from Bryant Terry’s Vegetable Kingdom. Courtesy of Ten Speed Press, copyright 2020.
Bryant Terry’s sweet corn relish is summer in a jar. This recipe is inspired by the relish his maternal grandmother would make with corn bought at local farm stands. His version preserves corn, peppers and tomatoes in a sweet and tangy brine of rice wine vinegar, sugar and spices like mustard seeds, cumin, peppercorns and turmeric.
Originally, Bryant developed this recipe as a topping for crispy potatoes (you can find that recipe in his book Vegetable Kingdom, highly recommended!), but this relish has become a use-on-everything condiment in his house. His family loves tucking it into tacos, spooning it over bowls of beans and simply sautéing the relish for an effortless side. We love it as a generous garnish for smoky rounds of grilled sweet potatoes (pictured above), combined with some extra virgin olive and spooned over thick slices of tomatoes and, to be honest, we adore eating this relish straight out of the jar.