This colorful relish is delicious with grilled chicken or shrimp. It also pairs well with the piquant flavors of quesadillas and crab cakes.

　　

Ingredients

makes 2 quarts

　　6 ears fresh corn, shucked

　　1 1/2 cups cider vinegar

　　3 tablespoons sugar

　　1/2 teaspoon turmeric

　　3/4 teaspoon mustard powder

　　1 tablespoon mustard seed

　　1 teaspoon coarse salt

　　1 dried bay leaf

　　4 cups green cabbage (about 1/2 pound), chopped into 1/2-inch pieces

　　2 red bell peppers, finely diced

　　1 large red onion, finely diced

　　

Step 1

Fill a medium pot with water, and bring to a boil. Add the corn; cook until the kernels are tender, about 4 minutes. Using tongs, transfer the corn to a platter; let cool. Discard all but 3 cups cooking water. Use a sharp knife to shave the kernels from the cobs (to yield about 3 cups); set aside.

　　

Step 2

Add the vinegar, sugar, turmeric, mustard powder, mustard seed, salt, and bay leaf to pot. Bring to a simmer over medium-high heat. Add the cabbage, red peppers, onion, and corn kernels; stir to combine. Bring to a boil; immediately remove from heat, and let stand 5 minutes.

　　

Step 3

Strain the mixture, and let the liquid and vegetables cool in separate bowls; discard the bay leaf. When cool, strain the liquid through a fine sieve into the bowl with the vegetables.

　　

Step 4

Serve the relish chilled or at room temperature, using a slotted spoon to leave liquid behind. Store in an airtight container in the refrigerator.

　　Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.Buy the full book from Amazon.