Yields: 10 jars (500 mL/16 oz. each)

Make corn season last until next summer with this new condiment that’s sure to be a hit! Its bright yellow colour and just the right amount of heat will take your grilled dishes and burgers to the next level!

1. Shuck corn cobs and remove silk. Using a paring knife (small knife), remove approximately 2.5 L (10 cups) of corn from the cobs.
2. Using a food processor, grate the zucchini to obtain about 2.5 L (10 cups). If necessary, this can be done in two batches to avoid overloading the appliance.
3. Finely chop red peppers, onions and hot peppers (see NOTES).
4. In a large saucepan, combine sugar, salt, pepper, celery seeds, mustard seeds and turmeric. Whisk in vinegar.
5. Add vegetables and bring to a boil over medium-high heat. Reduce heat to medium-low and simmer for 10 minutes. For a thicker relish, continue simmering until desired consistency is reached.
6. Using a wide-mouth funnel and a ladle, pour the hot relish into 10 clean, hot 500-mL (16-oz.) Mason jars, leaving 1.5 cm (½ in.) of space at the top.
7. Follow the canning directions and boil the Mason jars for 15 minutes.

Sterilized jars can be stored at room temperature for 1 year. Once opened, the jars of corn and zucchini relish can be stored in the refrigerator for 1 week or in the freezer for 6 months.

Chef’s secrets:

• Fresno peppers can be found near other hot peppers at the grocery store. If they aren’t available, you can use the same quantity of jalapenos.
• For a smoother relish, remove the seeds and white membrane from inside the peppers.
• You can use this relish in the chicken dogburger
• You can use this relish in the tofu dogburger

This recipe is courtesy of Geneviève O’Gleman.

Photo credit: Daphné Caron and Nicolas Gauthier