I always think twice (or three or four) times before putting something like “foolproof” in a recipe title. There are so many variables with cooking, right? I’d never say my famous whole wheat rolls are foolproof because, well, it’s yeast and nothing is ever foolproof with yeast! (Though I’m here to say you CAN have success with it – and a soft homemade wheat bread – but it wouldn’t surprise me if it took a couple tries.)
So you know if I have foolproof in the title that I am confident that anyone can have success with the recipe- every single time. And that is this what this fermented corn relish recipe is. So easy, so yummy, and – get this – so good for you. Don’t you love it when those three things align in a food? #yes
How can I be so sure that anyone can make this? It has to do with these lids I found that make fermenting a no-brainer, and because there’s just a few ingredients to prepare, and that it’s ready to eat in just a few days. Fermented corn relish was the second recipe I tried after these (even easier?) fermented pickled vegetables. I’m here to say, quick and easy recipes like this are a great way to introduce yourself to the world of fermenting (and I’ve just dipped my toes into it so far!).
Remember when I confessed I didn’t know what fermented things would taste like? I thought they’d be all weird and bubbly and was surprised to find they are just pickled vegetables, which I love! The difference? They’re pickled with salt water, not vinegar.
How to use this fermented corn relish? Treat it like any pickled relish and use it on salads, alongside meats, and as a topping for burgers or hot dogs- it tastes great. The beneficial bacteria produced in the fermenting process feeds your good gut flora and helps your digestion work well, which in turn helps your overall health. (Here’s more on fermented foods and gut health if you’re curious.)
5-Minute Foolproof Fermented Corn Relish
Okay, I haven’t even mentioned the “5-minute” claim that’s in the title, too. I’m just as confident about that, also: 2 to 3 minutes to chop the onion and pepper, a minute to mix it together and another to fill, pour, press, and seal. It really is quick and easy, I promise!
The ingredients are basic things you may have at any time in your pantry, fridge and freezer: corn, onion, pepper, garlic, sea salt and pepper flakes.
You can make this with fresh, in-season corn or frozen (I’ve also used leftover cooked corn on the cob). Fermenting is actually a great, time-honored way to preserve vegetables, though you do need to refrigerate it versus traditional canning. And the fermentation does continue even when refrigerated, though it slows down a lot.
In addition to the relish ingredients, you’ll also need:
Add your mixed ingredients to the mason jar and press down firmly with the back of a wooden spoon.
Fill jar with water (filtered or quality well water) until all the vegetables are covered.
Add a glass weight to help keep the vegetables submerged (this is optional, but I always use one).
The easy fermenter lids have a date tracker on top that makes it a cinch to remember how many days have passed since day one. For this fermented corn relish, 5 days is perfect.
And that’s it! Simple, real food that’s easy to make and good for you. It’s a theme around here that I’m embracing more and more (though there’s a time and a place for peanut butter chocolate celebration cake, am I right?). Simple is good, and a lot of times, best.
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