Tangy and sweet this homemade corn relish is a go-to item in my pantry. It has been incorporated into many meals over the last year. My favorite use was to add a couple dollops to sour cream and enjoy it as salad dressing.
I drink the brine on this one. I kid you not. This is a super old-fashioned pickle so self consciously retro that it’s modern again—ready for its place on your Aunt Bitty’s relish tray alongside the three-bean salad and the pickled beets.