Recipe Finder: Corn Relish

May 02, 2011|By Julie Rothman, Special to The Baltimore Sun

Alta Folkers from Olin, Iowa, wrote in looking for some help in finding a recipe for making corn relish. She said her late mother, who was of German descent, used to make this frequently when she was growing up to make use of some of the extra vegetables they grew on their farm.

Folkers, who says she is 92 years old and still going strong, would like to be able to re-create this dish at the senior dining center where she helps out most days and goes for her meals.

Cynthia Snavely from Columbia sent a recipe for corn relish from her copy of "The Dutch Cookbook" by Edna Eby Heller. The recipe, like many traditional Pennsylvania Dutch recipes, almost certainly is German in origin and likely to be very close to what Folkers was searching for. This is an easy dish to make and a great way to use summer corn and other fresh vegetables. It tastes great with a wide variety of foods and can be used as a side dish or as a condiment. The recipe makes a large quantity, but you can easily cut it in half and still have plenty for yourself and plenty to give away.


Jo Ann Physioc from Linthicum Heights is looking for a recipe she lost for macaroni salad. It was made with rotini pasta (broken), shredded carrots, celery and cut-up egg whites. The dressing was made with evaporated milk, sugar, white vinegar and egg yolks mixed with some mustard..

If you are looking for a recipe or can answer a request, write to Julie Rothman, Recipe Finder, The Baltimore Sun, 501 N. Calvert St., Baltimore 21278 or email If you send in more than one recipe, please put each on a separate piece of paper and be sure to include your name, address and daytime phone number. Important: Name and hometown must accompany recipes in order to be published. Please list the ingredients in order of use, and note the number of servings each recipe makes. Please type or print contributions. Letter and recipes may be edited for clarity.

Corn relish

Makes: 10 pints

20 ears of corn, shucked

6 green peppers

6 red peppers

4 large onions

1 large head of cabbage

4 cups sugar

2 tablespoons dry mustard

2 tablespoons mustard seed

2 tablespoons salt

1 tablespoon turmeric

5 cups vinegar

1 cup water

Cook corn in boiling water for 2 minutes. Drop in cold water to stop cooking and cut kernels from the cob. Chop the peppers, onions and cabbage into small pieces and add to the corn. Mix vinegar, sugar, salt and other spices in a large heavy bottomed stockpot and heat to boiling. Add the corn and other vegetables and boil until tender, 20 to 30 minutes, stirring frequently. Pour into sterile jars and seal. Will keep four to six weeks refrigerated.

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