Sweet Corn Chow-Chow

What a joy to take beautiful raw ingredients from our beloved sea islands, and seal them in jars of strawberry-rhubarb jam, sweet corn chow-chow and fresh pickles as memories of summer.

“Putting Up” according to Trey Dutton, is a true Southern tradition and plays a major role in Southern hospitality.

With roots deep in the heart of south Georgia’s farm country, Trey Dutton, Chef de Cuisine of Palmetto Bluff developed a passion for anything and everything that can be canned. On a recent visit he showed me everything from pickled kumquats and key limes to strawberry-rhubarb jam and his grandmother’s pickle relish.

During our time together he shared his fondest memories of visiting his grandparents in a place where front porches were wide, words were long, tall glasses of iced tea were served often and someone’s heart was always being blessed. Best of all there was always a large stockpot simmering on the stove where the family gathered around sharing ideas for canning and creating jars of deliciousness to be shared with friends and neighbors. That was Southern hospitality at its finest and what was talked about out on the front porch after supper.


YIELDS: 5 Jars

Ingredients

8 cups sweet summer corn, cut off the cob

4 cups sweet Vidalia onions, diced small

4 cups red bell pepper, diced small

4 cups green tomatoes, diced small

1 cup roasted red pepper, minced

2 cups sugar

1/2 cup blackening spice

4 cups cider vinegar

fresh cilantro


  1. Combine all ingredients in a medium sauce pot and simmer over medium heat until almost dry. Stir frequently.
  2. When desired consistency is reached, pour into sterilized jars, seal, and process in boiling water for 10 minutes.
  3. Fold in fresh chopped cilantro when ready to use. Use 1 tablespoon per cup of Chow-Chow.

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