Regional Foods: Corn Relish

Corn Relish

Chef Mark Williams, Brown-Forman Corporation, Louisville, Kentucky

Ingredients:

12 ears of corn
2 C chopped red bell peppers
2 C chopped green bell peppers
2 C chopped celery
1 C chopped onion
3 1/4 C vinegar
1 1/3 C sugar
2 Tbs pickling or canning salt
2 tsp celery seeds
2 Tbs dry mustard
1 tsp turmeric
1/3 C Woodford Reserve bourbon

Preparation:

Boil the corn in a generous amount of water in a stockpot for 5 minutes. Drain and plunge into a large bowl of cold water to stop the cooking process; drain. Cut the tops of the corn kernels with a sharp knife into a bowl.

Bring the bell peppers, celery, onion, vinegar, sugar, salt and celery seeds to a boil in a saucepan, stirring occasionally. Reduce the heat to low and simmer for 5 minutes, stirring occasionally. Mix the dry mustard and turmeric in a bowl. Stir 1/2 cup of the bell pepper mixture into the dry mustard mixture. Stir the dry mustard mixture, bourbon and corn into the hot bell pepper mixture and mix well. Simmer for 5 minutes, stirring occasionally. Serve at room temperature or chilled.