Neiman Marcus' Northpark Corn Relish
- Ready In:
- 1hr 25mins
- Ingredients:
- 9
- Yields:
-
4 cups
- Serves:
- 6-8
ingredients
- 4 cups corn kernels
- 1 1⁄2 cups onions, finely diced
- 1⁄2 cup red bell pepper, seeded and finely diced
- 1⁄2 cup sugar
- 1 cup vinegar, cider
- 1 1⁄2 teaspoons salt
- 1⁄2 teaspoon celery seed
- 1⁄2 teaspoon mustard powder
- 2 tablespoons parsley, chopped (flat-leaf preferred)
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
lynnski LA
Los Angeles, CA
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.