This super-easy, sweet-and-spicy relish complements a wide variety of dishes!

INGREDIENTS:

• 3 ears corn, husks and silks removed
• Kosher salt
• 2/3 up white-wine vinegar, plus more if needed
• 1/4 cup light-brown sugar
• 2 tsp mustard seeds
• 2 tsp coriander seeds
• 1 tsp turmeric
• 1/2 cup diced sweet onion, such as Vidalia
• 1/4 tsp crushed red pepper flakes
• 1 red bell pepper, ribs and seeds removed, diced (2/3 cup)
• 1 jalapeño or serrano pepper (ribs and seeds removed for less heat, if desired), minced

DIRECTIONS:

1. Cook corn in a large pot of generously salted boiling water until crisp-tender, about 2 minutes. Drain; let cool completely.
2. Strip kernels from cobs with a sharp knife.
3. Meanwhile, combine vinegar, 1/3 cup water, brown sugar, mustard, and coriander seeds, turmeric and 1 teaspoon salt in a saucepan. Bring to a boil over medium-high heat, stirring until sugar dissolves.
4. Stir in onion, and bell pepper. Reduce heat to medium-low; simmer until vegetables are crisp-tender, about 5 minutes.
5. Stir in corn kernels and jalapeño; simmer 1 minute more. Carefully transfer mixture to a 4-cup-capacity or two 2-cup-capacity jars.
6. Top with more vinegar, if necessary. (Liquid should fully submerge corn mixture and reach about 1/2 inch from top.)
7. Let cool completely, then cover and refrigerate until ready to use, up to 1 month