Hoosier Home Cookin'

This week I conclude my series on corn recipes. Corn relish is sweet and crunchy and tastes better than even the best salad bar staple. Can some extra to give as holiday gifts. Pickled Corn is a tasty refrigerator treat. Its ingredients may sound a little strange, but you'll love the way it tastes. And, finally, Corn Silk Tea is a natural diuretic. Okay, I've never tried this, but a lady I know, who wishes to remain anonymous, says it's wonderful. Dry, bag and store silks for wintertime use.
Corn Relish





8 C. fresh corn
3 C. chopped sweet onion
1/2 C. chopped green pepper
1/2 C. chopped red pepper
3/4 C. packed brown sugar
1/2 C. white corn syrup
7 tsp. salt
1 T. dry mustard
3 C. cider vinegar

Mix all ingredients thoroughly in a large saucepan. Cover and boil for 15 minutes, stirring often. Pour into clean hot pint jars, leaving half inch of headroom. Process in a boiling water bath for 15 minutes. Remove jars and complete seals if necessary. Yields 4 to five pints.
Pickled Corn
1 C. sugar
1/2 C. honey
2 C. white vinegar
1 1/2 C. water
1 tsp. salt
1 tsp. celery seed
1/2 tsp. mustard seed
1 medium onion, sliced
4 ears sweet corn, cut in one-inch
pieces

In a large saucepan, combine everything but corn. Bring to a boil and cook for 2 minutes. Add corn. Reduce heat and simmer for 5-10 minutes or until corn is tender. Remove from heat and cool to room temperature. Refrigerate until well chilled.
Corn Silk Tea


1 handful of corn silk, washed gently

1 C. boiling water
1 tsp. honey
1 tsp. lemon juice

Place corn silk in a cup and pour boiling water over it. Let stand for five minutes, strain. Add honey and lemon juice before drinking.