Tomato Corn Relish

 

 

I was assailed by fresh corn and ripe tomatoes at my produce market again today.  I always buy more than I can eat and because they are ripe they need to be used right away.  This recipe for Tomato Corn Relish is reminiscent of one my grandmother made and it will keep up three weeks in the refrigerator.

Corn is a good source of antioxidants, fiber, vitamins C, B3, and B5, and manganese. 

Tomatoes contain vitamins C, A, K, E, B3, B6 and B1, and potassium, molybdenum, manganese, fiber, copper and folate.

To peel fresh tomatoes just drop into a pot of boiling water for one minute.  Then immerse in cold water.  The skins will slip right off.

2 cups fresh corn, cut from the cob (about 5 ears)
2 cups chopped sweet onions
2 cups peeled and chopped fresh tomatoes
2 cups chopped English cucumber (leave the peel on)- if you use regular cucumber, remove the seeds
1 1/4 cups green pepper chopped
1 cup evaporated cane juice
1 cup cider vinegar
1 1/2 teaspoons celery seed
1 1/2 teaspoons mustard seed
1/ teaspoon ground turmeric
1/4 teaspoon cumin
1 teaspoon sea salt
dash of cayenne pepper

Place all ingredients in a 5 quart pot and bring to a boil, then reduce heat to simmer.  Simmer, stirring occasionally, for 25 minutes.  Remove from heat and refrigerate.  Will keep for 3 weeks in the refrigerator.

Makes 2 quarts (32 servings).  Each 1/4 cup serving has 44 calories