Corn Chow Chow — Sue-Ann's Favourite Summer Condiment

Some things just belong together. A cold glass of Riesling. A hot dog on a summer afternoon. And a spoonful of this bright, tangy, sweet-and-spicy Corn Chow Chow spooned generously on top.

This is one of Sue-Ann's favourite condiments ANY TIME OF YEAR. Her love affair with Chow Chow began a few years ago when she topped one of her famous grilled cheese sandwiches with some Mennonite-made Chow Chow from Kitchener-Waterloo. The combination of piquant acidity, sweet corn and a little peppery heat is Sue-Ann to a T. Once you make a batch, you'll understand – this is a condiment that'll dress up even the most casual lunch and elevate it into something perfect with a glass of her wine.

The recipe comes from Chef Ben Goodnick of Summer House Restaurants, and it's as easy as it is delicious. A quick brine, some fresh summer corn, peppers, and onion — and five days of patience. That's it.

Make a batch this weekend and tuck it in the fridge. By the time your next sunny free afternoon rolls around, you'll be ready.

Corn Chow Chow

Recipe by Chef Ben Goodnick, Summer House Restaurants
Yield: 2 pints

Ingredients

• 1 cup white vinegar
• ¾ cup granulated sugar
• 2 tablespoons salt
• 1 tablespoon pickling spice
• 1 teaspoon ground turmeric
• 1 teaspoon crushed red pepper flakes
• 2 cups sweet corn kernels, removed from the cob
• 1 cup red or green bell pepper, diced
• ½ cup yellow onion, diced

Method

1. Dice the bell peppers and onions into pieces roughly the size of the corn kernels.
2. Combine the vinegar, sugar, salt, pickling spice, turmeric, and red pepper flakes in a large pot over high heat. Bring the brine to a boil, then reduce heat and simmer for 5 minutes, stirring occasionally until the sugar is fully dissolved. Remove from heat and chill the brine completely in the refrigerator.
3. Mix the corn, peppers, and onions together and divide evenly into 4 half-pint Mason jars. Pour the chilled brine over the vegetables to fill.
4. Seal with lids and refrigerate. Ready to enjoy in 5 days — and will keep in the fridge for up to 3 months.

What to Sip Alongside

The sweet heat of this chow chow is a natural match for our Riesling Loved By Lu — the wine's bright acidity and touch of sweetness plays beautifully against the vinegar and spice. Our Fancy Farm Girl Foxy Pink rosé is another lovely option for a hot summer afternoon.

Happy summer, from our patio to yours. 🌽