Sweet Corn Relish and Zucchini Blossoms
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Difficulty:
moderate
Difficulty
Preparation:
25 min.
Preparation
ready in 55 min.
Ready in
Ingredients
for
4
- For Sweet Corn Relish
- 1 large Cucumber (peeled; seeded and diced)
- 2 cups chopped onions
- 4 cups fresh, sweet Corn kernel
- 1 ripe Mango (peeled and diced)
- 1 green Serrano chile pepper (seeded and minced)
- 1 ¼ cups sugar
- 2 Tbsps kosher salt
- ½ tsp freshly ground Black pepper
- 1 ½ cups apple cider vinegar (5% acidity)
- ½ tsp ground Turmeric
- 2 tsps Mustard seed
- ½ tsp ground Cumin
- For Fried Zucchini Blossoms
- vegetable oil (for frying)
- 1 ¼ cups all-purpose flour
- 1 tsp kosher salt
- 1 ½ cups chilled beer (may substitute club soda)
- 20 Zucchini flower (pistils and stamens removed)
- Sea salt (for sprinkling)
- 1 handful Baby greens (to garnish)
- 1 handful fresh Currants to garnish (optional)
Preparation steps
1.
For Sweet Corn Relish:
2.
Working in batches and using a food processor, pulse the cucumbers and onions, 3 or 4 pulses, so the mixture is finely diced but not pureed.
3.
Place mixture in a 4 to 6-quart, thick-bottomed saucepan. Add the corn, mango, serrano chile, sugar, salt, pepper, vinegar, turmeric, mustard seed, and ground cumin. Bring to a boil. Reduce heat to a gentle simmer. Cover and cook for 25 minutes.
4.
Spoon the corn relish into clean jars and seal. Relish will last for 4-6 weeks refrigerated. Recipe makes 3 to 4 pints.
5.
For Fried Zucchini Blossoms:
6.
In a large pot, heat about 2-inches of oil over medium heat until a deep-fry thermometer reads 350° F.
7.
Combine flour and salt in a medium bowl, then whisk in beer until almost smooth (expect some small lumps), do not over whisk or the batter will deflate.
8.
One by one, dredge the blossoms in batter, shaking off any excess batter. Using a slotted spoon carefully place the battered blossoms in the oil, working in small batches. Cook, turning once with the slotted spoon, until golden brown, 2 to 3 minutes total.
9.
Transfer to paper towels to drain. Sprinkle with sea salt.
10.
Serve on top of sweet corn relish. Garnish with baby greens and fresh currants
